Chocolate Waffles: Experiment #1
I’ve long had the dream of doing a chocolate waffle. There are certainly recipes out there, but virtually all of them use absurd amounts of sugar and are preciously simple in the chocolates/cocoa they instruct us to use.
In developing the following recipe, I obviously wanted to emphasize the chocolate flavor above all else. So egg yolks and most of the butter have been stripped out. The specific chocolate being used is Michel Cluizel’s Noir Infini 99%, a long-time favorite of mine in the ~100% arena. I’ll be supplementing that with a high fat Dutch-processed cocoa (the specific brand yet to be determined). There’s also a good bit more sugar in these than my regular waffles. For as smooth as the 99% is, it and the cocoa need to be cut a bit for the waffle to be palatable.
makes 1 round American-style “Belgian” waffle
Preheat the waffle iron to 191°C/375°F
1. Begin melting the 99% chocolate in a bain marie hot water bath. Set aside.
2. Mix all of the dry ingredients in a medium bowl. Set aside.
3. Whip the egg whites to a soft peak, and set aside. Note: Stiff peaks are too firm and won’t blend well in such a wet batter.
4. Add the melted butter, cream, vanilla, and 60g of water to the dry ingredients and mix to just blend. Then add the remaining water, and while stirring, blend in the 30g of 99% chocolate.
5. Add the egg whites to the batter, carefully folding them in, until the batter is smooth.
6. Pour the mix into the preheated iron and cook until steaming slows.
Remove the waffle from the iron and place on a wire rack to cool. When the waffle has cooled below 49°C/120°F, place the waffle back into the iron to cook for 10 seconds longer. Serve immediately.