{"id":30637,"date":"2022-01-23T23:00:38","date_gmt":"2022-01-23T23:00:38","guid":{"rendered":"https:\/\/cucineditalia.com\/chiacchiere-with-cioccolaccio-by-sal-de-riso\/"},"modified":"2022-06-29T13:00:12","modified_gmt":"2022-06-29T13:00:12","slug":"chiacchiere-with-cioccolaccio-by-sal-de-riso","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/chiacchiere-with-cioccolaccio-by-sal-de-riso\/","title":{"rendered":"Chiacchiere with Cioccolaccio by Sal De Riso"},"content":{"rendered":"\n

This is the most popular Carnival\u00a0<\/a>sweet<\/span>\u00a0in Italy<\/strong>. C<\/span>alled\u00a0by different names<\/span>\u00a0depending on the region of\u00a0the country \u2013 sometimes chiacchiere, sometimes frappe<\/strong>, sometimes cenci<\/strong>, bugie<\/strong>, or cr\u00f2stoli<\/strong> –\u00a0these flakey delights are devoured\u00a0<\/span>throughout the peninsula\u00a0during the holiday.\u00a0Served with a sprinkling of icing sugar, they are always c<\/span>runchy and delicate\u00a0and melt in your mouth<\/span>. Here is the recipe for chiacchiere by master pastry chef Sal De Riso<\/a><\/strong>, to be served with cioccolaccio<\/strong>, a deliciously spiced <\/span>chocolate cream,<\/span> and dried fruit.<\/span><\/p><\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

<\/p>

For the chiacchiere<\/strong><\/p><\/p>\n\n\n

\n
Butter<\/strong>: 100 g<\/div>\n
Salt<\/strong>: 10 g<\/div>\n
Sugar<\/strong>: Sugar: 75 g<\/div>\n
Whole eggs: 3<\/strong>: 3<\/div>\n
Flour 00<\/strong>: 500 g<\/div>\n
Bourbon vanilla pod: 1<\/strong>: 1<\/div>\n
Cinnamon: 1 teaspoon<\/strong>: For the chocolate<\/div>\n
Orange and lemon peel zest: 1 teaspoon<\/strong>: For the chocolate<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

<\/p>

For the chocolate<\/strong><\/p><\/p>\n\n\n

\n
Water<\/strong>: 400 ml<\/div>\n
Sugar<\/strong>: 160 g<\/div>\n
Bitter cocoa powder: 100 g<\/strong>: 100 g<\/div>\n
Corn starch<\/strong>: 15 g<\/div>\n
70% dark chocolate<\/strong>: 70 g<\/div>\n
Condensed milk<\/strong>: 125 g<\/div>\n
Fresh butter<\/strong>: 50 g<\/div>\n
Salt<\/strong>: 2 g<\/div>\n
Pine nuts<\/strong>: 60 g<\/div>\n
Candied citron<\/strong>: 100 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

Procedure<\/h2>\n\n\n\n

<\/p>

For the chiacchiere<\/strong><\/p><\/p>\n\n\n\n

In a large container, mix the sugar with the cinnamon, the pulp of the vanilla pod,and the salt. Add the soft butter and mix alternately with the eggs, white wine, and grated citrus peel. Make a smooth, well-mixed batter,<\/span> <\/span>and finally add the sifted flour. Knead with your hands until the dough is smooth and slightly elastic. <\/span><\/p><\/p>\n\n\n\n

Let the dough rest in the fridge covered with cling film for about an hour. With the help of a fresh pasta machine, roll out the dough to a thickness of about\u00a0one<\/span>\u00a0mm. Cut and pierce the chiacchiere as desired and fry them in high oleic sunflower oil, turning several times. Drain well and leave to cool on absorbent paper and, once cold, serve dusted with icing sugar.<\/p><\/p>\n\n\n\n

<\/p>

For the chocolate<\/strong><\/p><\/p>\n\n\n\n

In a large saucepan,\u00a0stir<\/span>\u00a0the sugar with the cocoa, cornstarch,and salt. Mix the powdered ingredients with the water slowly using a whisk. Add the condensed milk and cook over moderate heat as if it were a custard. Allow the Cioccolaccio to boil for about\u00a0two\u00a0minutes and immediately remove it from the pan by tipping it into a steel container. Add the dark chocolate to the still-hot cream and refine with the help of a minipimer. When it has a temperature of about 40\u00b0C insert the butter and emulsify well. Fill single-portion glass cups and decorate with pine nuts and cubes of candied citron.<\/span><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

This is the most popular Carnival\u00a0sweet\u00a0in Italy. Called\u00a0by different names\u00a0depending on the region of\u00a0the country \u2013 sometimes chiacchiere, sometimes frappe, sometimes cenci, bugie, or cr\u00f2stoli –\u00a0these flakey delights are devoured\u00a0throughout the peninsula\u00a0during the holiday.\u00a0Served with a sprinkling of icing sugar, they are always crunchy and delicate\u00a0and melt in your mouth. Here is the recipe for […]<\/p>\n","protected":false},"author":4,"featured_media":29695,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15650,15654],"tags":[17842,17840,17841,17843],"class_list":{"0":"post-30637","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine-en","8":"category-recipes-from-italy","9":"tag-homemaderecipes","10":"tag-italianpastrychef","11":"tag-italianrecipes-en","12":"tag-sweetsrecipes-en"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/30637","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=30637"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/30637\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/29695"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=30637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=30637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=30637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}