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I take inspiration where I can get it.
This recipe, for example, was inspired by the Salt & Pepper chocolate bar, one of my favorite flavors from Nashville’s own bean-to-bar chocolate company, Olive & Sinclair. The bar features 67% dark chocolate sprinkled with flake sea salt and black pepper. I’ve been wanting to turn that bar into a chocolate sable cookie for some time now (why sables? Because “salt & pepper sable cookie” just sounds cool, I guess?) and finally got my scattered thoughts together to actually make it a reality.
Now, I know the idea of black pepper with chocolate might sound strange to you, but trust me, it’s really something unique and rather delicious. Especially with the sea salt, it’s like a megaphone for flavor.
The cookies, rather than being sprinkled with S&P (because that would be boring and expected), are dipped in dark chocolate and then set on a cookie sheet that’s been sprinkled with flake sea salt and coarsely ground black pepper. The chocolate settles into the spices as it hardens, giving the cookies a hidden punch of flavor in each and every bite.
They’re not topped. They’re bottomed.
You could also dip one side of the cookie in chocolate instead of the bottom, and sprinkle that with salt and pepper, but you’d end up with a salty peppery side and a plain side. You could also sprinkle the unbaked cookies with a bit of sea salt and pepper and skip the dipping altogether, but where’s the fun in that?
The secret to super rich, ultra-chocolaty, and delightfully sandy sable cookies? Three kinds of chocolate for one thing, including dutch-process cocoa powder and grated chocolate in the dough, and a dip in dark chocolate after baking.
The other secret? European butter. The high fat/low water content in the butter keeps the cookies tender and not tough, and the dough workable and not crumbly. Trust me on this one. I personally used salted Kerrygold Irish butter, but any other European or French-style butter would work well too.
from Love and Olive Oil http://ift.tt/2AEYui6
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