Biscotti day today. When making all things chocolate you generate bits of ‘waste’ chocolate. Not waste exactly, as I really don’t like throwing away good chocolate, but chocolate that hasn’t been used and needs a good recipe. The first time I made these biscotti it was with a big tin of waste chocolate. They all got eaten very quickly.

However, wastage cannot keep up with the demand for these and I have used blocks of chocolate (for this Christmas Valrhona’s Manjari, my favourite chocolate for just eating). They take nearly all day to gently dry out in a cool oven and so the smell of baking and chocolate has pervaded the house.

Had to get it packaged quick or too much QC testing would have meant none left for selling!

Please like & share: