Ingredients Jump to Instructions ↓

  1. 1 3/4 cups all-purpose flour additional flour for working the dough

  2. 3 ounces bittersweet chocolate -- 1/4-inch pieces

  3. 2 tablespoons alkalized -- (dutch process) -- cocoa powder sifted after measuring

  4. 1 teaspoon salt

  5. 1/2 pound cold unsalted butter

  6. 1/2 cup cold water

Instructions Jump to Ingredients ↑

  1. Preparation : Combine the flour, chocolate, cocoa and salt in a food processor and pulse repeatedly until the mixture is reduced to a fine powder. Cut the butter into small cubes (cut each stick in half lengthwise, then across into cubes) and add to the processor. Pulse twice. Add the water all at once and continue to pulse until dough forms a rough ball. Scrape the dough from the work bowl onto a floured surface and pat into a thick rectangle, then roll the dough into a 10-by-15-inch rectangle. Brush the excess flour off dough. Fold the top third of the dough down over the center third and the bottom third up over them as you would a business letter. Starting from one of the short sides, roll the dough up into a fat cylinder. Press the top of the dough to flatten it into a square. Wrap well in plastic and refrigerate for several hours before using. (Makes about 24 ounces dough)


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