Ask any Dutchy for their favourity pie and chances are big they’ll mention apple pie. Tall, with a lattice top and often enriched with walnuts or raisins. These chocolates take their inspiration from this Dutch classic. They are part of the Dutch chocolate series and they’re filled with a crunchy walnut cookie layer, topped with apple pie filling. Use a sweet-sour apple variety like Elstar.
This recipe does not include how to make the shells. You can find instructions in the Tips and Tricks under the Kitchen Log. I made the shells for these chocolates from caramelised white (also called Gold) chocolate.
Ingredients:
For the apple pie filling
- 150gr apple (flesh only)
- 4gr pectin
- 50gr dextrose
- pinch of cinnamon, to taste
- 1gr citric acid
For the cookie:
- 20gr brown muscovado sugar
- pinch of salt
- 16gr soft butter
- 18gr flour
- 34gr milk chocolate
- 15gr cocoa butter
- 30gr toasted walnuts
Makes enough for 1 full mould
Recipe:
Make the apple pie filling:
Chop the apple into small-ish chunks. Heat with the pectin, dextrose and cinnamon to taste until softened. Blend to a puree. Add the citric acid to taste, you may need a bit more depending on the sweetness of the apple variety.
Make the walnut cookie layer:
Combine the sugar, salt, butter and flour in a bowl. Combine well.
Push the cookie mix thinly onto a baking sheet and bake for about 15min on 170°C or until done.
Leave the cookie to cool.
Heat the milk chocolate to 45-50°C. Stir the cocoa butter chips (if yours came in a block, chop it down first or it won’t melt) into the milk chocolate. Stir well.
Chop the cookie and walnuts to a powder – easiest in a mini chopper – and stir this into the chocolate.
Pipe the cookie on top of the stroop. Leave 1-2mm for capping.