“Chocolate is a divine, celestial drink, the sweat of the stars, the vital seed, divine nectar, the drink of the gods, panacea and universal medicine.” Geronimo Piperni, quoted by Antonio Lavedán, Spanish army surgeon,1796
In 1898, several baking companies merged to form the National Biscuit Company, the original maker of Oreo cookies. By 1902, Nabisco created Barnum’s Animal cookies and made them famous by selling them in a little box designed like a cage with a string attached (to hang on Christmas trees). In 1912, Nabisco had a new idea for a cookie – two chocolate disks with a creme filling in between. The first Oreo cookie looked very similar to the Oreo cookie of today, with only a slight difference in the design on the chocolate disks. The shape and design of the Oreo cookie didn’t change much until Nabisco began selling various versions of the cookie. In 1975, Nabisco released their DOUBLE STUF Oreos and continued to create different variations. The people at Nabisco aren’t quite sure how the cookie gained its name. Some believe that the name stemmed from the shape of a hill-shaped test version; thus naming the cookie in Greek for mountain, “oreo.” Others believe the name is a combination of taking the “re” from “cream” and placing it between the two “o”s in “chocolate” – making “o-re-o.”
For the Biscuit: 170 g cocoa powder, 195 g flour, plus more for dusting, 1/4 teaspoon salt, 226 g butter, softened, 450 g sugar, 2 large eggs, 1 teaspoon vanilla extract
For the Filling: 115 g butter, softened, 55 g vegetable shortening, 375 g icing sugar, sifted, 1 teaspoon vanilla extract
Sift together the cocoa powder, flour and salt in a large bowl. Cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula. Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days. Using a 2-inch round cutter, cut the dough into 64 circles. Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 180 degrees C. Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks. Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the sugar and vanilla.
Covering in Chocolate
Line a muffin tray with cupcake cases. Use tempered chocolate. Spoon 2 teaspoons of chocolate in the bottoms of the cupcake cases. Place the cookies on the top. Fill with a different (flavour or colour) chocolate until cookie can not be seen. Refrigerating between stages will result in a perfect finish.
Grapefruit Dark and Orange White Chocolate Coat
PHOTO ENTERED TO THE PINK LADY FOOD PHOTOGRAPHER OF THE YEAR COMPETITION
“If you are not feeling well, if you have not slept, chocolate will revive you. But you have no chocolate! I think of that again and again! My dear, how will you ever manage?” Marquise de Sévigné