When I was working on the chocolate waffle, last year, I continued to be frustrated by texture and its balance vs. flavor and sweetness. The light & crispy ideal is so crucial, but I had to sacrifice so much of it to get the level of sweetness up enough (since sugar is a softening agent) to make the bitter cocoa content inoffensive.

I now believe a simple solution may be using a thinner waffle iron – which I’ve since purchased. With it, the interior can be much more delicate without causing the overall piece to disintegrate, and the exterior can be better controlled for crispyness. I may never be able to get to a 1 1/2″ waffle, but this work in the 1/2″ format is already showing some promise, as of my latest experiments. Below is a twist on a recipe I just cooked up and one that may get me within striking distance of something exquisite.

The ultimate goal is, of course, to create a baseline chocolate waffle recipe that can be morphed for the use of different chocolates and toppings. One particular thing I have in mind is being able to top the waffle with a G.D. Vajra Barolo Chinato reduction, perhaps with a companion chocolate sauce and orange-infused cream atop it all. I want to make a masterpiece.

Chocolate Waffle

makes 2 round 1/2″ American-style waffles

30.0g 49% Maracaibo chocolate
15.0g
47.0g
6.0g
3.6g
1.5g
117.0g
3.0g
15.0g
31.0g egg (from an egg heated in a very warm water bath)

Preheat the waffle iron to 193°C/380°F

1. Begin melting the chocolate in a bain marie hot water bath. Set aside.

2. Sift all of the dry ingredients into a small/medium bowl.

3. Add the melted butter, melted chocolate, egg, vanilla and about 60g of the milk to the dry ingredients, and mix to just blend. Then add the remaining milk and finish blending.

4. Pour the mix into the preheated 1/2″ iron and cook for 3 minutes.

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.