Fresh Croissants, Danish & French Pastries every Sat & Sun

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Yields6 Servings
 1 ½ cups Spelt Flour, 6 1/2 ounces by weight
 ½ cup Dutch-Processed Cocoa Powder, about 1 1/2 ounces
 ¼ cup Turbinado Sugar, (sugar in the raw)
 1 ¾ tsp Baking Powder
 ¼ tsp Baking Soda
 ½ tsp Fine Sea Salt
 2 cups Milk, (or your favorite milk substitute)
 3 large Egg, lightly beaten
 1 tsp Pure Vanilla Extract, high quality
 ¼ cup VSOP Blood Orange Extra Virgin Olive Oil
 2 tbsp VSOP Blood Orange Extra Virgin Olive Oil
 4 oz 70% Dark Chocolate, chopped, about 3/4 cup
 1 pinch Powdered Sugar, (optional)
 1 dash Pure Maple Syrup, (optional)
1

Place a wire rack on a large baking sheet and place on the center shelf of your oven. The wire rack will keep the waffles from getting soggy. Preheat the oven to 200 degrees Fahrenheit.

2

In a large bowl, whisk together the spelt flour, cocoa, sugar, baking powder, baking soda, and sea salt. Make a well in the center.

3

In a medium bowl, whisk the milk, eggs, and vanilla extract until blended. Whisk in the oil. Add the wet ingredients to the center of the dry ingredients and fold together with swift strokes. Do not overmix; the batter should have a pebbled look, with many lumps. Fold in the chocolate. Allow the batter to sit for 5 minutes while preheating the waffle iron (or chill the batter for up to 1 hour).

4

Lightly grease the waffle iron with oil or coat it with cooking spray. When a drop of water sizzles and briskly evaporates on the surface, add 1 scant cup batter to the center and level with a spatula to distribute (or as specified in the manufacturer’s instructions). Close the lid and cook until the waffles are golden and can be removed easily using tongs, 3 1/2 to 4 minutes. Transfer the waffles to the baking sheet until ready to serve. Do not stack them, as they will become soggy. Continue until all the batter is used, lightly greasing the waffle iron in between as necessary. Dust with powdered sugar or drizzle with maple syrup or honey and enjoy!

Ingredients

 1 ½ cups Spelt Flour, 6 1/2 ounces by weight
 ½ cup Dutch-Processed Cocoa Powder, about 1 1/2 ounces
 ¼ cup Turbinado Sugar, (sugar in the raw)
 1 ¾ tsp Baking Powder
 ¼ tsp Baking Soda
 ½ tsp Fine Sea Salt
 2 cups Milk, (or your favorite milk substitute)
 3 large Egg, lightly beaten
 1 tsp Pure Vanilla Extract, high quality
 ¼ cup VSOP Blood Orange Extra Virgin Olive Oil
 2 tbsp VSOP Blood Orange Extra Virgin Olive Oil
 4 oz 70% Dark Chocolate, chopped, about 3/4 cup
 1 pinch Powdered Sugar, (optional)
 1 dash Pure Maple Syrup, (optional)

Directions

1

Place a wire rack on a large baking sheet and place on the center shelf of your oven. The wire rack will keep the waffles from getting soggy. Preheat the oven to 200 degrees Fahrenheit.

2

In a large bowl, whisk together the spelt flour, cocoa, sugar, baking powder, baking soda, and sea salt. Make a well in the center.

3

In a medium bowl, whisk the milk, eggs, and vanilla extract until blended. Whisk in the oil. Add the wet ingredients to the center of the dry ingredients and fold together with swift strokes. Do not overmix; the batter should have a pebbled look, with many lumps. Fold in the chocolate. Allow the batter to sit for 5 minutes while preheating the waffle iron (or chill the batter for up to 1 hour).

4

Lightly grease the waffle iron with oil or coat it with cooking spray. When a drop of water sizzles and briskly evaporates on the surface, add 1 scant cup batter to the center and level with a spatula to distribute (or as specified in the manufacturer’s instructions). Close the lid and cook until the waffles are golden and can be removed easily using tongs, 3 1/2 to 4 minutes. Transfer the waffles to the baking sheet until ready to serve. Do not stack them, as they will become soggy. Continue until all the batter is used, lightly greasing the waffle iron in between as necessary. Dust with powdered sugar or drizzle with maple syrup or honey and enjoy!

Dark Chocolate Blood Orange Waffles

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