First things first: I didn't use Godiva; I used Hershey's Dark Chocolate candybars and Symphony Milk Chocolate bars with toffee. That's what was in the pantry and I wanted a benchmark before going to the $$ expense of Godiva. Therefore, all of my comments must be cushioned with that change.
The recipe turned out well. However, it tastes like a slightly stale rich brownie rather than a typical drier biscotti. Maybe that's what Godiva was shooting for?
I had a slight moment of panic when the batter was mixed and it was time to put it on the cookie tray. It was very runny, like cake batter. But the instructions say to wait 10 minutes and they were exactly on the mark. The chocolate has time to firm up and become scoopable without spreading so much.
That said, I still had a hard time corraling it to 2" wide strips. Mine ended up more like 3" wide.
They spread to 4" wide and 1/2" high. This is where I'd have liked to see a picture. If Godiva's version is a typical biscotti (~1" high) something went wrong with mine. (I just reread the linked recipe. I used Silpat and not parchment...could that have caused it to spread more?)
The only other issue was the egg wash just before baking. I coated the top surface, but when they baked and spread, the egg-coated areas were dark and shiny, but the remainder of the spread width was a lighter brown and not shiny. Perhaps I was supposed to coat all surfaces, sides included? Nor do I understand the purpose of this step...is it to get the shiny surface or does it serve some sealing purpose?
I cut them 1/2" wide for symmetry with the height and did both rebakes. They ended up--wait a minute, I'm going to get one and refresh my memory...hold on....
Okay, I'm back with a fresh cup of PG Tips and a biscotti. It tastes like a rich, buttery slightly stale brownie, offering both crisp and soft chews. They aren't rock hard like a lot of biscotti, which is a plus in my book. I made these on Monday for a few gift packages and here it is--6 days later--and the taste hasn't degraded. Another plus in my book. They seem a bit fragile, though--because they ended up wider than expected (4") and I cut them thin?
Eight of them (nestled flat side against each other) fit into a 8"x4" cellophane gift bag.
Some were shared at my husband's school, but they love anything chocolate, so I couldn't get a good opinionated review from them.
I'd love to hear if anyone else makes them and their results. I'd make them again this way, but am still not convinced to go to the Godiva expense yet. I'd also call them Brownie Biscotti.
http://www.finerkitchens.com/swap/forum1/32062_REC_Black_Chocolate_Biscotti
The recipe turned out well. However, it tastes like a slightly stale rich brownie rather than a typical drier biscotti. Maybe that's what Godiva was shooting for?
I had a slight moment of panic when the batter was mixed and it was time to put it on the cookie tray. It was very runny, like cake batter. But the instructions say to wait 10 minutes and they were exactly on the mark. The chocolate has time to firm up and become scoopable without spreading so much.
That said, I still had a hard time corraling it to 2" wide strips. Mine ended up more like 3" wide.
They spread to 4" wide and 1/2" high. This is where I'd have liked to see a picture. If Godiva's version is a typical biscotti (~1" high) something went wrong with mine. (I just reread the linked recipe. I used Silpat and not parchment...could that have caused it to spread more?)
The only other issue was the egg wash just before baking. I coated the top surface, but when they baked and spread, the egg-coated areas were dark and shiny, but the remainder of the spread width was a lighter brown and not shiny. Perhaps I was supposed to coat all surfaces, sides included? Nor do I understand the purpose of this step...is it to get the shiny surface or does it serve some sealing purpose?
I cut them 1/2" wide for symmetry with the height and did both rebakes. They ended up--wait a minute, I'm going to get one and refresh my memory...hold on....
Okay, I'm back with a fresh cup of PG Tips and a biscotti. It tastes like a rich, buttery slightly stale brownie, offering both crisp and soft chews. They aren't rock hard like a lot of biscotti, which is a plus in my book. I made these on Monday for a few gift packages and here it is--6 days later--and the taste hasn't degraded. Another plus in my book. They seem a bit fragile, though--because they ended up wider than expected (4") and I cut them thin?
Eight of them (nestled flat side against each other) fit into a 8"x4" cellophane gift bag.
Some were shared at my husband's school, but they love anything chocolate, so I couldn't get a good opinionated review from them.
I'd love to hear if anyone else makes them and their results. I'd make them again this way, but am still not convinced to go to the Godiva expense yet. I'd also call them Brownie Biscotti.
http://www.finerkitchens.com/swap/forum1/32062_REC_Black_Chocolate_Biscotti
