My last experiment with the waffle yielded one at the edge of the right flavor — clearly chocolatey and not too sweet but still just slightly too bitter. The texture was a little on the soft side, but my bis-cuit method with waffles made it easy to bring some of the external crispiness back to life.

For this next round, I’ve added a bit more sugar, salt and butter. I’m also modifying the cook time slightly so that the first cook underbakes the waffle and the second phase allows it to be more thoroughly recrisped.

Chocolate Waffle

makes 2 round 1/2″ American-style waffles

30.0g 49% Maracaibo chocolate
15.0g
47.0g
7.5g
3.6g
1.7g
117.0g
3.0g
16.0g
31.0g egg (from an egg heated in a very warm water bath)

Preheat the waffle iron to 196°C/385°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 2 minutes 40 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 15 seconds longer. Serve immediately.