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Desserts
Cocoa Sablés with Orange Marmalade
A sablé is shortcrust you slice off a log: no rolling pin, no shape to chase. With cocoa it turns dark and faintly bitter, and it asks for a filling that answers back — Minnelea Extra Orange Marmalade. A drizzle of dark chocolate on top and a very few flakes of salt, which here aren't there to season: they make the citrus stand out.
Method
- Sift the flour, cocoa and icing sugar together, add 1 g of crushed salt flakes and the cold diced butter. Rub it in with your fingertips until you have a sandy crumb, keeping the butter cold.
- Add the yolk and bring it together quickly. Shape an even log 4 cm across, wrap it in cling film and roll it along the worktop so it is perfectly round, then chill for 2 hours, or 30 minutes in the freezer.
- With a sharp knife, cut 32 rounds about 5 mm thick. If the dough crumbles under the blade it is still too cold: wait five minutes.
- Lay the rounds on a lined tray and bake at 170 degrees (340°F), conventional setting, for 12 minutes. With cocoa, colour won't tell you when they are done: trust the time and the smell. They come out still soft and firm up as they cool.
- Let the sablés cool completely on a rack. Fill them only once cold, or the marmalade warms up and runs.
- If the Minnelea Extra Orange Marmalade has long strips of peel, give them a quick chop: the filling needs to sit in a low layer. Spoon half a teaspoon into the centre of 16 rounds, leaving the edge clear.
- Top with the remaining rounds, pressing very lightly with a slight twist. The marmalade shouldn't show at the edges.
- Melt the dark chocolate and draw fine stripes across the tops. Finish with a very few salt flakes, one per biscuit: they are there to lift the orange, not to season the dessert. Leave to set for 20 minutes.
Minnelea products for this recipe
The preserves used in this recipe.
• With cocoa, colour tells you nothing about doneness: go by the 12 minutes and by the smell, not by the look.
• Roll the log inside the cling film along the worktop: that is how you get rounds that are truly round and all the same.
• The marmalade goes on cold and in a low layer. If it has long strips of peel, a quick chop before you portion it stops the biscuits sitting apart.
• Storage: in a tin, somewhere cool and dry, for up to 5 days. The raw dough freezes as a log for a month and can be sliced straight from frozen.
• Allergens: gluten, milk and dairy, eggs. The chocolate may contain soya and nuts. Prepared in a home kitchen: traces of other allergens are possible.
• Variations: with rice flour and potato starch in place of the plain flour the dough stays short, and the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. Without the yolk, bind with 20 ml of cold cream.
• FoodPairing — the three pairings we scored: dark chocolate 9/10, cardamom 7/10, hazelnut 7/10. Dark chocolate won: orange and cocoa share the same bitter, toasted register, and 70% dark chocolate as a finish closes the circle without adding sugar. Cardamom is an excellent third voice but has to be measured in tips of a teaspoon, and on a small biscuit it takes over; hazelnut works, but here the cocoa already provides the backbone.
• Plating: biscuits on a dark background or slate, one broken open with the orange filling in view, a light dusting of sieved cocoa around them. Low side light.
A Minnelea recipe built around our Extra Orange Marmalade, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.
• Roll the log inside the cling film along the worktop: that is how you get rounds that are truly round and all the same.
• The marmalade goes on cold and in a low layer. If it has long strips of peel, a quick chop before you portion it stops the biscuits sitting apart.
• Storage: in a tin, somewhere cool and dry, for up to 5 days. The raw dough freezes as a log for a month and can be sliced straight from frozen.
• Allergens: gluten, milk and dairy, eggs. The chocolate may contain soya and nuts. Prepared in a home kitchen: traces of other allergens are possible.
• Variations: with rice flour and potato starch in place of the plain flour the dough stays short, and the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. Without the yolk, bind with 20 ml of cold cream.
• FoodPairing — the three pairings we scored: dark chocolate 9/10, cardamom 7/10, hazelnut 7/10. Dark chocolate won: orange and cocoa share the same bitter, toasted register, and 70% dark chocolate as a finish closes the circle without adding sugar. Cardamom is an excellent third voice but has to be measured in tips of a teaspoon, and on a small biscuit it takes over; hazelnut works, but here the cocoa already provides the backbone.
• Plating: biscuits on a dark background or slate, one broken open with the orange filling in view, a light dusting of sieved cocoa around them. Low side light.
A Minnelea recipe built around our Extra Orange Marmalade, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.