Sustainably swirly chocolate treats!
After last week’s post I’m taking a more lighthearted and practical intermission this week: a ‘how to’ for some 100% organic orangey chocolatey goodness 😋
These are made with absolutely everything organic so super good for the environment and super tasty in your belly!
- Puff pastry – using 250g organic flour, 250g organic unsalted butter (room temp)
- 150ml tap water
- 50g organic milk chocolate, I like Green & Black’s, mainly cos it’s 86p from Waitrose
- 50g organic dark chocolate, ditto the above
- Zest of one organic orange
- Preheat the oven to 200° C
- Make the pastry: sift your flour into a bowl and add the butter in small chunks. rub the butter into the flour with your fingers until you have a crumbly mixture.
- Make a well for the water in the flour/butter crumbly mixture and add it in a quarter at a time rolling the mixture into a ball each time.
- Add extra splashes of water to get a soft doughy consistency.
- Wrap your ball of dough in cling film and refrigerate for 20 mins.
- While that’s cooling, grate the zest of your orange and melt your chocolate together using a ban-marie or glass bowl over a pan of heating water.
- After 20 mins, turn out your dough and roll into a rectangular shape. Cut it in half to make two strips
- Spread your melted chocolate over your pastry strips leaving a couple of centimetres at each edge.
- Sprinkle your orange zest over the chocolate area – I did this by flicking my fingers around, which incidentally got it everywhere else as well as the chocolate area. Sprinkle probably isn’t the right adjective but see the image below to get the idea!
- Roll up your strips lengthways and re-wrap them in clingfilm to go back in the fridge for 10 mins (this helps with the next stage).
- Once cooled again, un-wrap your strips and cut them into 3cm slices
- Place on a dampened baking tray and pop in the oven for 9 mins (or until golden).
- Serve with a morning coffee, or afternoon tea!