Chocolate Fritters: The Dark Chocolate Variant (Without Scale):
After the incredible success of my classic fritters yesterday, today I want to go big… If the classic version isn’t enough and you want a truly Food Porn result, you must try the final touch with chocolate drizzling. It’s the variant that is all the rage in bakeries and will blow your guests away.
THE SECRET FOR THE BUBBLES: Did you know that the real trick to making them puff up is not the yeast? If you want to find out which secret ingredient follows the recipe!
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Carnival
- Energy 52.32 (Kcal)
- Carbohydrates 3.96 (g) of which sugars 2.07 (g)
- Proteins 0.67 (g)
- Fat 3.76 (g) of which saturated 2.12 (g)of which unsaturated 1.28 (g)
- Fibers 0.94 (g)
- Sodium 1.72 (mg)
Indicative values for a portion of 50 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
Simple Ingredients for an Extraordinary Result
The secret of this “without scale” recipe lies in the quality of the raw materials. We will use a few basic ingredients that you already have in your pantry, transforming them into a crunchy dessert thanks to the glass (or jar) method. Here’s everything you need to prepare on the table before you start kneading:
For the recipe, follow the base Fritters Without Scale: Smart Recipe for Giant Bubbles then proceed as follows.
- 3.5 oz 70% dark chocolate
- 1 tbsp vegetable oil
Tools
To achieve fritters worthy of a bakery, you don’t need professional equipment, just a few carefully chosen utensils. The key is to have everything at hand to manage the speed of frying and the precision of the chocolate decoration. Here’s what you must have on your countertop:
- 1 Countertop countertop
- 1 Fluted Wheel fluted wheel
- 1 Pan high-sided pan
- 1 Small Saucepan small saucepan for melting dark chocolate
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Steps
Follow me in this preparation: you’ll see how easy it is to get a very thin sheet full of bubbles even if you’re not an expert. The trick is all in manual skill and respecting rest times. From creating the dough to the final dark chocolate drizzle, here’s how to proceed without mistakes:
Ingredients (Without Scale)
All-purpose flour: about 350 g, approximately 3 glasses
Eggs: 1 whole egg and 1 yolk
Sugar: 2 tablespoons of powdered sugar
Liquor (Anise, Marsala, Strega or Grappa): 1 cup. 1 fl oz
Olive oil: 2 tablespoons in the dough
Peanut oil: 34 fl oz
1 teaspoon of baking powder
Procedure
1. Knead: Combine flour, eggs, sugar, baking powder, oil, and chosen liquor. Work until a smooth dough is obtained.
2. Rest: Let rest covered for 30 minutes (crucial for bubbles!).
3. Roll out: Roll the dough very thin and cut into rectangles.
4. Frying: Dip them in hot oil (356°F) for a few seconds. Drain on absorbent paper.
5. Melt the chocolate: While the fritters cool, break the dark chocolate into pieces and melt in a double boiler or microwave (30 seconds at a time to avoid burning it).
6. Make it smooth: Add the teaspoon of oil to the melted chocolate and mix well. This trick will make it smooth and create that “thread” you see in professional photos.
7. Drizzle it: Take a spoon or a piping bag with a very thin nozzle. Lift the chocolate and let it fall “like a waterfall” by quickly moving your hand over the tray of fritters.
8. Final touch: Allow the chocolate to set for 10 minutes before serving. The crunchiness of the pastry with the bitter heart of the dark chocolate is a perfect balance.
If you love Carnival sweets, don’t miss my Super Soft Ricotta Castagnole!! Recipe Without – Butter –
Storage, Tips, Notes, Variations…
Additional Tips and Notes
Thinness: The thinner the sheet, the crispier it will be.
Chocolate: Use a dark chocolate with 50-60% for the best flavor balance.
Variations
Nuts: Add chopped hazelnuts on the still fresh drizzle.
Black and White: Alternate threads of white and dark chocolate for a showy effect.
Useful Tips for Super Bubbles:
Do you want to know why my fritters are so full of bubbles? It’s not luck! The secret is in the use of high-proof liquor in the dough. The alcohol, rapidly evaporating during frying, pushes the dough upwards creating a very light honeycomb structure. The higher the proof, the more bubbles you’ll have!
Chocolate Fritters: The Dark Chocolate Variant (Without Scale)
FAQ: The Most Frequently Asked Questions About the Recipe
It often happens to have small doubts during the preparation of fried sweets, especially when it comes to thermal shock and shiny coatings. In this section, I have collected the answers to the questions you ask me most often, to ensure you a perfect result from the first attempt:
How to make dark chocolate shiny?
Add a teaspoon of vegetable oil to the melted chocolate.
Can I bake them in the oven?
Yes, but you’ll have fewer bubbles. Bake at 374°F for about 10 minutes.
How long do they last?
They stay crispy for 2-3 days in an airtight container.
SWEET CHALLENGE: If you try the chocolate version, snap a photo and tag me! The best photos will be reshared in my stories today!
