CHOCOLATE CROSTOLI: RECIPE FOR SWEET TOOTH

Carnival is a time of joy and indulgence, and nothing captures the holiday spirit better than chiacchiere, also known as crostoli or frappe.

These crispy, zig-zagging strips of fried dough are the quintessential Italian Carnival celebration.

This chocolate version, with a citrus twist and a generous drizzle of dark chocolate, adds a modern twist to the traditional recipe.

Why You’ll Love This Recipe

• Decadent Chocolate Flavor: The addition of cocoa and dark chocolate makes these chiacchiere irresistible.
• Citrus Aroma: Orange or lemon zest adds a refreshing contrast to the richness.
• Perfect for Sharing: A delightful treat for family and friends during Carnival or any festive occasion.

Ingredients (Servings: 4)

For the Dough

• 4 cups of all-purpose flour
• 1/2 cup of bitter cocoa
• 4 tbsp of butter (room temperature)
• 3 tbsp of lard
• 1/2 tbsp of vanilla powder
• 1/2 cup of sugar
• 1/4 cup of white wine
• Grated peel of 1 orange or lemon
• 4 eggs
• A pinch of salt

For Frying

• Oil for frying

For the Coating

• 1 cup of dark chocolate
• 2 tbsp of milk

For Dusting

• Powdered sugar

Method

Prepare the Dough

• Sift the flour together with the bitter cocoa onto a pastry board.
• Add the butter, lard, a pinch of salt, sugar, grated citrus peel, and eggs (one at a time). Begin kneading.
• Incorporate the vanilla powder and white wine. Knead until the dough becomes smooth and elastic.
• Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Shape the Chiacchiere

• Roll out the dough thinly with a rolling pin or pasta machine.
• Using a toothed wheel, cut the dough into strips about 4–5 inches long and 1–2 inches wide.
• Optionally, make one or two small cuts in the center of each strip for decoration.

Fry the Chiacchiere

• Heat the frying oil in a deep, high-sided pan to about 350°F (175°C).
• Fry the chiacchiere in small batches until they puff up and turn golden.
• Use a slotted spoon to transfer them to a plate lined with paper towels to drain.

Prepare the Chocolate Drizzle

• Melt the dark chocolate in a double boiler, adding 2 tablespoons of milk to achieve a smooth consistency.
• Pour the melted chocolate into a piping bag or sac-à-poche with a fine nozzle.

Assemble

• Arrange the fried chiacchiere on a work surface or serving platter.
• Drizzle the melted chocolate haphazardly over the chiacchiere.
• Let the chocolate set and dust with powdered sugar before serving.

Tips for Success

• Dough Texture: If the dough feels too stiff, add 1–2 tablespoons of milk to soften it.
• Oil Temperature: Ensure the oil is hot enough to prevent the chiacchiere from absorbing excess oil.
• Chocolate Drizzle: Work quickly with the melted chocolate to prevent it from hardening before decoration.

Nutritional Facts (Per Serving)

A Carnival Classic with a Twist

These Chocolate Carnival Chiacchiere bring a modern flair to a traditional Italian favorite.

Crispy, fragrant, and drizzled with chocolate, they are the ultimate indulgence for Carnival festivities. Gather your loved ones, sprinkle some powdered sugar, and let the celebration begin!

Buon appetito!