Chocolate Pepper Bread is a typical Christmas dessert from the Lazio region. Its name has a double interpretation: originally it was called pan-papato and was intended for high-ranking prelates, in fact its “papal” shape recalls its ecclesiastical origin, later it was called pan-pepato when chocolate, considered aphrodisiac, was introduced into its recipe.
In fact, chocolate and nuts, bound by honey and little flour, scented with spices like pepper, nutmeg, and cinnamon give us a wonderful dessert perfect for a magical Christmas. 🎄
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 663.85 (Kcal)
- Carbohydrates 66.47 (g) of which sugars 38.55 (g)
- Proteins 12.58 (g)
- Fat 40.96 (g) of which saturated 10.10 (g)of which unsaturated 22.30 (g)
- Fibers 8.42 (g)
- Sodium 14.12 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chocolate Pepper Bread
- 1 3/4 cups all-purpose flour
- 7 oz 55% dark chocolate
- 1 cup almonds (toasted)
- 1 cup toasted hazelnuts
- 1 cup walnuts
- 1/2 cup acacia honey
- Half orange zest
- 1 pinch pepper
- 1 pinch ground cinnamon
- 1 pinch nutmeg
- 7 oz 55% dark chocolate
Tools
- 1 Baking pan Round shape 7 inches
Prepare the Chocolate Pepper Bread
Melt the dark chocolate in a double boiler and let it cool. Meanwhile, coarsely chop the walnuts, hazelnuts, and almonds and set them aside.
Add the melted dark chocolate to the honey and mix well, then add the chopped nuts, sifted flour, and finally the spices with the grated orange zest. Mix until all the ingredients are well combined, the dough will be soft so wet your hands and shape it into a nice round loaf.
Place it on a baking sheet lined with parchment paper and bake at 350°F for 20 minutes. Once baked, let it cool completely.
Melt the dark chocolate in a small pot in a double boiler with a pat of butter. Let it cool slightly and pour it over the now well-cooled pepper bread!
Our pepper bread is ready to be served!
