Famous(ly expensive) Chocolate Wafers

chocolate wafer cookies

Awhile back, we went looking for those chocolate wafers that are often used to make cheesecake or tart crusts. You know the ones; they’re made by a big company whose name begins with N and ends with O, as in — once we saw the price, we said “NO way are we paying this much for a small box of cookies we could make up in 30 minutes.” So we went home, and, with a quick search on the Internet, found a recipe on the Smitten Kitchen’s website. As expected, it turned out to be really easy to make these cookies, and they tasted even better than the store-bought version. Needless to say, we’ll make our chocolate wafers from now on.

Oh, we did change the recipe a bit, cut it back to a more manageable size, and adjusted the ingredients to be a little more standard and easier to deal with (no 1 cup plus 2 Tbs). The cookies are they same, though; just a bit easier to measure out. We dislike recipes that seem as though it’s difficult to measure out the ingredients.

Makes about 60 wafers

Famous(ly expensive) Chocolate Wafers

Famous(ly expensive) Chocolate Wafers

Ingredients

  • 1 cup flour
  • 1/2 cup cocoa
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 8 Tbs (1 stick) unsalted butter, slightly softened and cut into 16 pieces
  • 2 Tbs milk
  • 1 tsp vanilla extract

Abbreviated Instructions

Put the cocoa, sugar, flour, baking soda, salt in the bowl of a food processor and pulse it a couple of times to combine.

Distribute the butter pieces over the top of the flour mixture, and pulse several times until the mixture looks crumbly.

With the processor running, add the vanilla, then slowly add the milk and process until a dough forms and rides on top of the blade.

Dump the dough out, knead it a few times to ensure that it is thoroughly mixed, and then shape it into a log about 10 inches long and 1 3/4 inches in diameter.

Wrap with plastic wrap and chill about an hour.

Preheat oven to 350°F.

Slice and bake. Slice the cookies about 1/8 of an inch thick, place them on a parchment-lined baking sheet about an inch apart, and bake for about 10 minutes. Watch while they’re baking, they’ll puff up a bit, then deflate. Two minutes after they deflate, they're done.

http://scratchinit.halversen.com/2013/01/famous-ly-expensive-chocolate-wafers/

Ingredients:

  • 1 cup flour
  • 1/2 cup cocoa
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 8 Tbs (1 stick) unsalted butter, slightly softened and cut into 16 pieces
  • 2 Tbs milk
  • 1 tsp vanilla extract

Ingredient discussion:

You want to use a high-quality cocoa here, as it will make a difference. If you don’t have a high-quality cocoa at your fingertips, make the cookies anyway; they’ll still be good, but they might not be as dark and chocolatey as they could be.

Procedure:

dry ingredients in a food processor
Dump the dry ingredients in a food processor and pulse, pulse, pulse.

Combine dry ingredients. Put the cocoa, sugar, flour, baking soda, salt in the bowl of a food processor and pulse it a couple of times to combine.

adding butter
Cut the butter into about 16 pieces, distribute on top the dry ingredients and pulse, pulse, pulse.

Add butter. Distribute the butter pieces over the top of the flour mixture, and pulse several times until the mixture looks crumbly.

wafer dough
While the processor is running, add the vanilla and milk, and process until a dough forms.

Add milk and vanilla. With the processor running, add the vanilla, then slowly add the milk and process until a dough forms and rides on top of the blade.

Form into a log. Dump the dough out, knead it a few times to ensure that it is thoroughly mixed, and then shape it into a log about 10 inches long and 1 3/4 inches in diameter.

cookie dough
Roll the dough into a log — it’ll be slightly sticky — and refrigerate.

Chill. Wrap with plastic wrap and chill about an hour. You can chill it longer, but we found that the dough is a bit easier to slice if it isn’t fully chilled. Too cold and it crumbles a bit.

Preheat oven to 350°F.

slicing cookie dough
After chilling, slice the dough very thin; after all, you’re making wafers.

Slice and bake. Slice the cookies about 1/8 of an inch thick, place them on a parchment-lined baking sheet about an inch apart, and bake for about 10 minutes. Watch while they’re baking; they’ll puff up a bit, then deflate. Two minutes after they deflate, they’re done. They’ll crisp up more as they cool.

chocolate wafer cookies
They’re wafer thin!

Enjoy. You can munch these just as they are, or you can make them into a chocolate tart crust. Your choice.

Once we learned how easy these are to make, and how much tastier they are than those famously expensive Chocolate Wafers, we can’t believe that anyone would actually buy them. Five stars.

Worth the trouble?

Chocolate Almond Brittle

chocolate almond crunch

We were looking for a quick and easy recipe to whip up for dessert. Thumbing through Chocolate on the Brain by Kevin Mills and Nancy Mills, we found this recipe. We’ve made candy before, so it wasn’t daunting. The ingredient list was simple, and the directions clear, but, as it turns out, wrong! We modified them here to match what we think they should be. If you want to try it, the final temperature of the candy must reach the hard crack stage, around 295-300°F (not the 222°F listed in the book).

Chocolate Almond Brittle

Chocolate Almond Brittle

Ingredients

  • 1/2 cup unsalted butter (plus a bit more for greasing)
  • 2 Tbs milk
  • 1 Tbs corn syrup
  • 3/4 cup sugar
  • 3 Tbs unsweetened cocoa powder
  • 1/2 cup slivered or sliced almonds

Abbreviated Instructions

Line a rimmed baking sheet with aluminum foil and lightly butter the foil.

Combine milk, corn syrup and butter. In a heavy bottomed sauce pan, heat over medium-high heat until the mixture becomes frothy.

Add sugar. Stir until the sugar melts. Then attach a candy thermometer and cook without stirring until the temperature reaches 295-300°F.

Turn off the heat and add the cocoa and quickly stir it in.

Add almonds and quickly stir in.

Now pour out the candy onto the prepared sheet. Spread to a thickness of1/4 inch. Let cool to room temperature and break into pieces.

http://scratchinit.halversen.com/2013/01/chocolate-almond-brittle/

Ingredients:

  • 1/2 cup unsalted butter (plus a bit more for greasing)
  • 2 Tbs milk
  • 1 Tbs corn syrup
  • 3/4 cup sugar
  • 3 Tbs unsweetened cocoa powder
  • 1/2 cup slivered or sliced almonds

Ingredient discussion:

Nothing special here. That’s the great thing about candy — simple ingredients are transformed into something special. We do avoid the corn syrup that has high-fructose corn syrup in the ingredient list.

Procedure:

Prep cooling pan. Line a rimmed baking sheet with aluminum foil and lightly butter the foil. You don’t absolutely need the foil, but it’ll make for quick and easy clean up, which is always good.

butter corn syrup and milk
Bring butter, corn syrup, and milk to a boil and cook until frothy.

Combine milk, corn syrup and butter. In a heavy bottomed sauce pan, heat over medium-high heat until the mixture becomes frothy.

adding sugar
Add the sugar and stir until dissolved.

Add sugar. Stir until the sugar melts. Then attach a candy thermometer and cook without stirring until the temperature reaches 295-300°F

adding cocoa
Once the sugar mixture reaches 295°F add the cocoa. Careful! 295°F is hot and this is sticky!

Add cocoa. Turn off the heat and add the cocoa and quickly stir it in.

Adding almond slices
Then quickly stir in the almonds and pour out onto the prepared pan.

Add almonds. Dump in the almonds and quickly stir these in.

chocolate almond crunch
Finished Chocolate Almond Crunch. Looks and tastes pretty chocolatey!

Pour out. Now pour out the candy onto the prepared sheet. Spread to a thickness of1/4 inch. Let cool to room temperature and break into pieces. Enjoy.

When we made this, we knew that the temperature listed in the original recipe was wrong, we just didn’t realize how wrong, so we didn’t cook it long enough (in retrospect, we should have checked our go-to cookbook, The Joy of Cooking, which would have set us straight). We got something like chocolate almond caramel. Which can be fine, but it wasn’t that great of a caramel and we have better recipes for caramel. Therefore, only 2 stars.

Worth the trouble?

Eggs in a Nest

eggs in a nest.

We are always looking for recipes that use greens in the winter. We get a lot from the CSA, and, since they are so good for us, we always try to find a way to include these with a meal. Naturally, we were happy when we were reading Animal, Vegetable, Miracle by Barbara Kingsolver, with Stephen Hopp and Camille Kingsolver, and came across this recipe. We modified it a bit here, just to suit our tastes, and you should, too. Think of it as more of an idea than an actual recipe.

Eggs in a Nest

Eggs in a Nest

Ingredients

  • Bunch of greens, chard, kale, etc.
  • 1/4 onion, sliced into quarter moons
  • 1 carrot, whittled with a vegetable peeler
  • 2 eggs
  • 1 Tbs olive oil
  • Salt and Pepper to taste
  • Jalapeño pepper rings, to taste

Abbreviated Instructions

Wash and chop the greens. Use a vegetable peeler to whittle down a carrot into thin strips. Slice the onion into quarter moons.

In a large skillet, heat the oil over medium heat until it shimmers.

Toss the onions, and anything else that you like to cook for a few extra minutes, into the oil and saute for a couple of minutes.

Put all the greens, the carrots, the jalapeño rings, if using, and cook until the greens are tender, about 5 minutes.

Once the greens are tender, make depressions in the greens, and crack an egg into each depression. Season with salt and pepper.

Cover the skillet and poach until the eggs are the way you like them.

http://scratchinit.halversen.com/2013/01/eggs-in-a-nest/

Ingredients:

  • Bunch of greens, chard, kale, etc.
  • 1/4 onion, sliced into quarter moons
  • 1 carrot, whittled with a vegetable peeler
  • 2 eggs
  • 1 Tbs olive oil
  • Salt and Pepper to taste
  • Jalapeño pepper rings, to taste

Ingredient discussion:

As for greens, you could use pretty much any kind you like. I’d avoid some of the more bitter greens, though, such as endive. Eggs: get ’em from a rancher who lets his hens run outside; bugs make the hens happy, which results in good eggs.

Procedure:

greens and carrots
Mise en Place. Makes you cook like a professional chef!

Mise en Place. Wash and chop the greens. Here we’re using Red Russian Kale, which might have been hit with a slight frost — it had a nice sweet flavor. Use a vegetable peeler to whittle down a carrot into thin strips; it’s for color more than anything. Slice the onion into quarter moons. Add other things you might like, but think nest, when you prep them.

Heat olive oil. In a large skillet, heat the oil over medium heat until it shimmers.

onions
Saute onions. Wow! Onions are used everywhere, aren’t they?

Add onions. Toss the onions, and anything else that you like to cook for a few extra minutes into the oil. Let ’em saute for a couple of minutes.

greens and carrots
Add greens and the other veggies, cook until tender.

Add greens. Put all the greens, the carrots, the jalapeño rings, if using, and any other veggies you prepared, in the skillet, and cook until the greens are tender, about 5 minutes.

Crack the eggs into depressions in the greens. Try not to break the yolks.
Crack the eggs into depressions in the greens. Try not to break the yolks.

Add eggs. Once the greens are tender, make depressions in the greens, and crack an egg into each depression. Try not to break the yolk, but if you do, it’s not the end of the world. Season with salt and pepper.

eggs
Done. We cooked these until the whites were done, but the yolks a bit runny. You cook them to your liking.

Cover and poach. Cover the skillet and poach until the eggs are the way you like them.

eggs in a nest.
Eggs in a nest all served up for lunch.

Enjoy. We paired them with a bit of toast for dipping in the slightly runny yolk. The original recipe suggests serving over brown rice. Do what you think is best. Just eat those greens!

This is a really quick and tasty way to have greens. The fat in the yolk will balance out some of the bitterness in the greens, making them seem even tastier. And, you can go through a big bunch of greens in a meal. Four stars.

Worth the trouble?

CSA Produce

No picture today, sorry! We had put away all the produce before we remembered to take a photo. We thought about taking it all back out, and, as they say it’s the thought that counts.

So this weeks produce haul:

  • Tangelos (4)
  • Yellow onions (3)
  • Lemons (3)
  • Arugula (1 bunch)
  • Dill (1 bunch)
  • Collard greens (1 bunch)
  • Tuscon kale (1 bunch)
  • Hakurei Turnips (1 bunch)

We also got a bunch of mustard greens, but thanks to the magic of the trading baskets, we upped the number of tangelos to eight, and decreased the amount of mustard greens to zero. Immediately we started up a batch of slow-cooked greens using the collards. Mmm, mmm. Nothing like a mess of collards to go with dinner. We’ll eat the tangelos one by one, as it is nice to get fresh citrus this time of year. Everything else will have to wait.

Update January 24: The arugula went into a nice batch of pesto (recipe available soon), the dill went into dill-dinner rolls and dill-Parmesan focaccia as part of the weekly bread baking.

Update January 27: We used the arugula pesto for a pesto-cream sauce over gnocchi. It was a bit on the bitter side, so we’ll wait until we have basil pesto to write that one up (the gnocchi recipe is coming, though). For the turnips, we made a quick stir fry of turnips and greens, mushrooms, and carrots that turned out nicely. Some of the kale went into a Tuscan Bean soup (great!) which you’ll see in the coming days. And that pretty much covers everything.

Zeera Aloo

potatoes with cumin

If you want a nice spicy potato dish, then consider Zeera Aloo, or new potatoes with cumin. Actually, you can make it as spicy or mild as you wish; just change the amount of cayenne pepper. We really like Indian-style food, and, since we had some taters sitting in the cupboard this dish was a no-brainer. Along with a couple of chapatis, you have a quick and easy meal.

We modified this recipe from Madhur Jaffrey’s Quick and Easy Indian Cooking. Basically we left out the cilantro (yuk), and made it better-sized for two people.

Zeera Aloo

Zeera Aloo

Ingredients

  • 1 pound new potatoes
  • 1/2 tsp plus 1/4 tsp salt
  • 1 Tbs olive oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp ground cumin
  • 1/8 tsp cayenne pepper, more or less, to tatse
  • 1/2 tsp garam masala

Abbreviated Instructions

Scrub up the potatoes and cut off any bad spots. Put in a sauce pan and cover with an inch of water and boil until tender. Then cool under running cold water and peel.

Put a skillet on medium-high and heat the oil until it shimmers; add the cumin seeds and let them sizzle for about a minute.

Add the potatoes and stir until coated with seeds. Then cook, stirring occasionally, until they a lightly browned.

Add the cumin powder, cayenne, salt, and garam masala to the potatoes and stir until well-coated. Cook for about 1 minute more.

http://scratchinit.halversen.com/2013/01/zeera-aloo/

Ingredients:

  • 1 pound new potatoes
  • 1/2 tsp plus 1/4 tsp salt
  • 1 Tbs olive oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp ground cumin
  • 1/8 tsp cayenne pepper, more or less, to tatse
  • 1/2 tsp garam masala

Ingredient discussion:

Head off to your local ethnic market to buy the spices. Potatoes: we’ll only buy organic, since they are one of the most heavy sprayed crops.

Procedure:

potatoes
Boil those potatoes until tender. We put just a bit a salt in the water. It’s optional.

Boil potatoes. Scrub up the potatoes and cut off any bad spots. Put in a sauce pan and cover with an inch of water and boil until tender. Then cool under running cold water and peel.

Heat oil. Put a skillet on medium-high and heat the oil until it shimmers.

sizzling cumin seeds
Once the oil is hot, add the cumin seeds and let them sizzle for a minute.

Saute cumin seeds. Once the oil is hot, add the cumin seeds and let them sizzle for about a minute.

potatoes and cumin
Toss the potatoes in the cumin seeds; we cut ours into bite-size chunks.

Saute potatoes. Add the potatoes and stir until coated with seeds. Then cook, stirring occasionally, until they a lightly browned. We cut our potatoes into smaller, bite-size, pieces.

potatoes and spices
After the potatoes have browned a bit, add the remaining spices. Stir and cook for about one more minute.

Add spices. Add the cumin powder, cayenne, salt, and garam masala to the potatoes and stir until well-coated. Cook for about 1 minute more to eliminate the raw spice flavor.

potatoes with cumin
Serve up with an Indian-style bread. This was a really tasty dish!

Serve. We had ours along with a couple of chapatis, but naan would go well here, too.

This dish can be as spicy as you would like, just vary the amount of cayenne. Overall, it is a really good dish, but we give it four stars because there are so many ways to use new potatoes, some even better. But, from time to time, we’ll be having these Indian home-fries.

Worth the trouble?

Turnip Gratin

turnip gratin

Right up front, we’ll admit this isn’t our favorite recipe. After all, there is no chocolate in it. However, it is a pretty good way of using up some turnips, and it’s simple, too. Try it and see what you think.

Turnip Gratin

Turnip Gratin

Ingredients

  • 1 pound turnips, cleaned and sliced to 1/4-inch thick disks
  • 4 ounces of cheeses, grated
  • salt and pepper, to taste
  • Olive oil, for oiling baking pan

Abbreviated Instructions

Preheat oven to 350°F.

Bring the turnip slices to a boil and simmer about 5-7 minutes, until tender, but not falling apart.

Drain the turnip slices into a colander and rinse with cold water to arrest the cooking.

Layer. In an oiled baking pan place a layer of turnips, then cover with grated cheese, then another layer of turnips, and another layer of cheese.

Sprinkle salt and pepper on top, then coat with a layer of bread crumbs.

Slide it in the oven and bake until browned and bubbly, about 30 minutes.

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Ingredients:

  • 1 pound turnips, cleaned and sliced to 1/4-inch thick disks
  • 4 ounces of cheeses, grated
  • salt and pepper, to taste
  • Olive oil, for oiling baking pan

Ingredient discussion:

Ideally, use a strong cheese and one that melts well. We choose Colby and a sharp Cheddar. The Colby will melt nicely, and the Cheddar should give a bit of extra flavor.

Procedure:

Preheat oven to 350°F.

turnip slices
Make the slices 1/4-inch  thick; thin slices will turn to mush.

Slice turnips. Make the slices about 1/4-inch thick. They need to have a bit of body.

simmering turnips
Simmer the slices about 5-7 minutes, just until they are tender, but not falling apart.

Simmer turnips. Bring the turnip slices to a boil and simmer about 5-7 minutes, until tender, but not falling apart.

turnips draining
Drain in a colander and rinse with cold water to stop the cooking.

Shock turnips. Dump the turnip slices into a colander and rinse with cold water to arrest the cooking. You don’t want the turnips to turn to mush.

Layer. In an oiled baking pan place a layer of turnips, then cover with grated cheese, then another layer of turnips, and another layer of cheese. When finished, you’ll have 2-3 layers, ending with cheese.

turnip gratin ready for the oven
Layer with cheese, and top with bread crumbs. Just like a potato gratin.

Season. Sprinkle salt and pepper on top, then coat with a layer of bread crumbs.

turnip gratin
Turnip gratin. Looks like potatoes gratin!

Bake. Slide it in the oven and bake until browned and bubbly, about 30 minutes.

While this is a pretty good way of using turnips, we think there must be another one out there, a better way to use turnips, one that makes us think: “Wow, these turnips are great!” Until then, we’re on the quest for the Ultimate turnip recipe. So, just three stars.

Worth the trouble?

Chocolatey Burgers

chocolate burgers

Okay, they’re not really burgers, but they do look like them: mini chocolate burgers, to be exact. We had tried to think of something to make up for a treat for a group of great volunteers. Originally, we thought of making up a batch of scratched Oreos, but the recipe that we have called for palm kernel oil, which we don’t exactly keep in the cupboard. So we thought some more and came up with the idea of reverse Oreos. Could we make something like vanilla wafers and a chocolate filling? Well, the filling is no problem; just make a ganache. For the wafers, however, we had to turn to the Internet, where we found Alton Brown’s recipe.

It turns out that it was really easy to make these cookies, so you should try it! They are really tasty.

Chocolatey Burgers

Chocolatey Burgers

Ingredients

  • 1 batch Kahlua truffle ganache shaped into a 1-inch diameter log
  • 7 ounces all-purpose flour (1 1/3 cup)
  • 3/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 4 ounces (1 stick) unsalted butter, at room temperature
  • 3 1/2 ounces vanilla sugar (1 cup)
  • 1 large egg
  • 4 tsp pure vanilla extract
  • 1 Tbs whole milk

Abbreviated Instructions

In a small bowl, mix flour, salt, and baking powder.

With a mixer, cream together the butter and sugar until light and fluffy; about 2 minutes on medium speed.

Add in the egg and mix on medium speed until well combined, about 30 seconds.

Add vanilla and milk. Then mix on low speed until combined, about 15 seconds.

On low speed mix in the flour until it is just combined, about 30 seconds.

Refrigerate for about 30 minutes.

Preheat oven to 350°F

Scoop out about a teaspoon full of dough and roll it between your palms until it forms a ball about 3/4-inch in diameter. Place on parchment lined cookie sheets and squash to 1/4-inch thick using the palm of your hand.

Bake. Place the two sheets in the oven and bake about 17 minutes, rotating the baking sheets halfway through. The cookies are done when they turn a light golden brown.

Cool. Let the cookies cool completely on a rack.

Remove the ganache log from the fridge, slice off pieces about 1/8-inch thick and sandwich between two cookies.

http://scratchinit.halversen.com/2013/01/chocolatey-burgers/

Ingredients:

  • 1 batch Kahlua truffle ganache (see ingredient discussion below)
  • 7 ounces all-purpose flour (1 1/3 cup)
  • 3/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 4 ounces (1 stick) unsalted butter, at room temperature
  • 3 1/2 ounces vanilla sugar (1 cup)
  • 1 large egg
  • 4 tsp pure vanilla extract
  • 1 Tbs whole milk

Ingredient discussion:

vanilla sugar
Making vanilla sugar is easy: just place a bit of a bean in sugar and let sit for several days or weeks.

For the ganache, we used a batch of the Kahlua truffles, but we lined a small loaf pan with plastic wrap and poured the truffle mixture into that before refrigerating. After it had cooled a bit, we shaped it into a 1-inch diameter log for easy slicing, and placed it back in the fridge to cool completely. We really didn’t know if it would work, but it did. Concerned about vanilla sugar? Just place 1/2 of a vanilla bean in the sugar and leave it to sit for several days to several weeks, and you’ll have vanilla sugar. Don’t have the time or the vanilla bean? Don’t worry about it, just use granulated sugar.

Procedure:

Mix flour, salt, and baking powder. In a small bowl, mix these ingredients and fluff them up.

creaming butter and sugar
Cream the butter and sugar together. You need to have the butter at room temperature to do this properly.

Cream butter and sugar. with a mixer, cream together the butter and sugar until light and fluffy; about 2 minutes on medium speed should do it. If needed, scrape down the bowl.

adding egg
Add in the egg and mix for about 30 seconds.

Add egg. Add in the egg and mix on medium speed until well combined, about 30 seconds.

adding vanilla
Add in the vanilla and milk, and mix on low for about 15 seconds.

Add vanilla and milk. Then mix on low speed until combined, about 15 seconds. The batter might look like it separated, but don’t worry, it’ll be fine.

adding flour
Add in the flour mixture and mix until just incorporated.

Add flour mixture. On low speed mix in the flour until it is just combined, about 30 seconds.

cookie dough
Once mixed, refrigerate for at least 30 minutes. It’ll be easier to roll out balls of cookie dough.

Refrigerate. Pop the dough in the fridge for about 30 minutes. We followed the original instructions and refrigerated only 10 minutes, but that wasn’t long enough.

Preheat oven to 350°F

cookie dough on baking sheet
This is what happens if you don’t refrigerate long enough — ragged cookies. They taste good, but now we know better.

Make cookie balls. Scoop out about a teaspoon full of dough and roll it between your palms until it forms a ball about 3/4-inch in diameter. Place on parchment lined cookie sheets and squash to 1/4-inch thick using the palm of your hand. If you chill the dough for only 10 minutes, you can’t roll the dough, resulting in ragged-looking cookies. They’ll taste the same, but it’s just as easy to make them look nice. These cookies don’t really spread, so you can fit a lot on each sheet; we could fit 24.

Bake. Place the two sheets in the oven and bake about 17 minutes, rotating the baking sheets halfway through. The cookies are done when they turn a light golden brown.

Cool. Let the cookies cool completely on a rack.

filling cookies
Place slices of truffle (ganache) between two cookies to make a little burger.

Make burgers. Remove the ganache log from the fridge, slice off pieces about 1/8-inch thick and sandwich between two cookies.

chocolate burgers
Little miniature chocolate burgers. Yum! The ones in back are made by rolling dough balls.

Enjoy your chocolatey burgers. They are good.

Fives. The vanilla wafer is better than Nabisco’s and the chocolate ganache can take down any store-bought filling.

Worth the trouble?