This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s cookbook, Everyday Dorie and it’s one I wasn’t sure about making since I am not really a “tea person”. I don’t like tea-flavoured things and I am not a fan of chai (note: Did you know that “chai” means “tea” in Hindi? Here’s an interesting take).
I also didn’t want to make a whole recipe’s worth so I divided the recipe by the egg whites (3) to make 1/3 of the quantity for what ended up being 4 substantial bars (that I baked at the same time as this week’s Tuesdays with Dorie recipe). I baked this in a tiny loaf tin (mini are the Zenker brand, bought in Europe but these (affiliate links) are of similar dimensions if you can’t find the Zenker). And, knowing what I know about the chai/ tea flavour, I went the coffee/ mocha route replacing the chai and spices (ginger and cinnamon) with 1 tablespoon of instant coffee.
It made the perfect mini loaf that I shared with a gluten-free neighbour and we both agreed it was scrumptious. Mine was a thin bat and a little bit fudgey (maybe to do with the GF flour?) but this was a bonus! These were SO good and the milk chocolate which I was a bit skeptical of worked well here against the bitter coffee flavour – it wasn’t too sweet at all.
So, sorry Dorie. Sorry, Doristas, but this one would definitely be considered going rogue and I’m not actually really sorry because it was delish!
Get the recipe for Chocolate-Covered Chai Bars on p 248 of Dorie Grenspan’s Everyday Dorie or here.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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