As a serious chocolate enthusiast I was quite excited that this was the second recipe for Baking with Julia. The only thing I was unsure about was the addition of both milk and white chocolates to the tartlets. Typically I don’t allow milk and dark to mingle, I don’t like anything to ‘dilute’ my dark chocolate, and I can’t say I really believe that white chocolate belongs in the chocolate family.
This was my first time using both a food processor and the frisage technique in building the dough, and I wish there were a picture of the surprise on my face when the dough started to come together with the first smear across the counter. I was certain I had messed up the recipe or directions.
The filling was quite a surprise once it was baked. I thought it was going to be dense beyond belief because I am the person who despite the number of uncooked egg yolks has to taste the batter if there is chocolate involved. After that initial uncooked taste I feared it would be a dessert where you could only get two bites down before needing an hour between bites, but it was so light and almost souffle-ish!
For the biscotti I went to one of my favorite Italian bakeries in the city, Il Cantuccio. And I got the dark chocolate studded cantucci, but I don’t know that I’d use them again. I left them out to stale up a bit for a few days, but even once they were bakes, they we’re soft and just melted into the filling. And, the bittersweet chocolate overpowered the cantucci flavor, so I kind of forgot they had even been added.