Chocolate stars

Noble with pink pepper.

A weekend in winter. Wet and cold outside, cosy and warm inside. The scent of cinnamon, cocoa and marzipan is in the air – the pre-Christmas season smells so good!
Let’s get the dough rolling and bake some fine biscuits. The Christmas cocoa from BecksCocoa provides that special something in the bakery – lovingly worked into the biscuit dough or sipped along the way.
or sipped with relish while the oven completes your magic work.

For 35 pieces – preparation time approx. 60 min – resting time 30 min – baking time 12 min
  • 150g flour
  • 1 pinch baking powder
  • 20g Becks cocoa™ Criollo
  • 75g butter
  • 25g marzipan paste
  • 50g icing sugar
  • ½ packet vanilla sugar
  • 1 pinch of salt
  • 1 pinch nutmeg
  • ½ tsp grated organic orange zest
  • 1 egg yolk (size M)
  • 100g white couverture
  • 2 tbsp dried pink pepper berries

1) Sieve the flour, baking powder and Becks cocoa™ Criollo into a bowl. Knead with the other ingredients to form a smooth dough. Shape the dough into a ball, wrap in cling film and chill for 30 minutes.

2) Preheat the oven to 180° C. Line two baking trays with baking paper. Divide the dough in half and roll out between cling film to a thickness of approx. 3mm. Cut out stars and place on the baking tray. Bake in the oven (middle) for approx. 12 minutes. Cool down.

3) Melt the chocolate coating over a hot water bath. Coat the stars with it. Allow to dry and
Place 3 berries in the centre. Leave the chocolate coating to dry.

Merry Christmas, dear cocoa lovers!