Hi Ann, I posted the Chocolate Pizzelle recipe and noticed your question; am adding my thoughts. First of all, thanks for your feedback, am happy you tried the recipe. Honestly, I haven’t made this recipe for a while because my sister took over making Pizzelle at Christmas time, helped lighten my Holiday cookie baking…just saying. Anyway, RE: your chocolate taste question: I use “Medaglia D’oro” = an instant powder – it is concentrated instant coffee crystals. And as you probably know, chocolate and espresso is a perfect pair because espresso enhances the flavor of the chocolate. I’m not sure why your chocolate “taste” was weaker than expected. However, because I like tweaking recipes, I am going make a “note to self” for when I make this recipe, again, to search around for a dark cocoa powder. Also going to leave out the Cream de Cocoa and double the vanilla extract to 2 teaspoons. AND then, stir the 1 teaspoon espresso powder into the butter & vanilla (to dilute the crystals) before adding it into the recipe. I look forward to any replies from other F52’ers regarding your question. Again, thanks for your feedback and Happy Holidays! :)
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I posted the Chocolate Pizzelle recipe and noticed your question; am adding my thoughts. First of all, thanks for your feedback, am happy you tried the recipe.
Honestly, I haven’t made this recipe for a while because my sister took over making Pizzelle at Christmas time, helped lighten my Holiday cookie baking…just saying.
Anyway, RE: your chocolate taste question:
I use “Medaglia D’oro” = an instant powder – it is concentrated instant coffee crystals. And as you probably know, chocolate and espresso is a perfect pair because espresso enhances the flavor of the chocolate. I’m not sure why your chocolate “taste” was weaker than expected.
However, because I like tweaking recipes, I am going make a “note to self” for when I make this recipe, again, to search around for a dark cocoa powder. Also going to leave out the Cream de Cocoa and double the vanilla extract to 2 teaspoons. AND then, stir the 1 teaspoon espresso powder into the butter & vanilla (to dilute the crystals) before adding it into the recipe.
I look forward to any replies from other F52’ers regarding your question.
Again, thanks for your feedback and Happy Holidays! :)