I continue to wrestle with the chocolate waffle. The amount of sugar needed to offset the chocolate and cocoa is softening the final product. The waffle also seems conspicuously fatty, despise extremely precise calculations of the fat content.

So the below version is a pretty aggressive spin on the recipe. I’m hoping that the changes will bring me closer to the crispy/light ideal.

Chocolate Waffle

makes 1 round American-style “Belgian” waffle

30.0g
14.0g
31.0g
5.0g
25.0g
4.0g
1.5g
112.0g
18.0g
3.0g
4.0g
26.0g egg whites (from an egg heated in a very warm water bath) whipped to soft peaks

Preheat the waffle iron to 188°C/370°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 80g 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 for 4 minutes 35 seconds.

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.