© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
‘Heinerle’ aka Heinerla, Heinerli, Schokoladina or Schokoladinchen, are melt-in-the-mouth and very chocolaty praline-like Christmas biscuits from Franken (in the north of the Bavaria Germany) that require no baking at all. However, the chilled layers of chocolate wafers are not exactly easy to cut, so it is a good idea to have a little patience and a little strength. A mixture is made from coconut fat, icing sugar, chocolate and eggs, then spread layer by layer on rectangular wafers. The origin of Heinerle probably lies in the use of baking wafers left over from making Lebkuchen, but nobody knows exactly where the ‘Heinerli’ come from. Nor when they were created.
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- Roughly chop the coconut fat and melt in a large bowl over a bain-marie. Roughly chop the dark chocolate and add to the coconut oil with the powdered sugar. Allow the chocolate to melt.
- Gradually add the eggs and whisk while heating over a bain-marie until the mixture reaches 75C/167F. Remove the chocolate mixture from the heat and leave to cool until it is spreadable, then place in the fridge for 30 minutes.
- Place the first layer of wafer on a clean work surface lined with plastic film. This will keep your work surface as clean as possible while coating the wafers with chocolate.
- Using a palette knife, spread the chocolate cream onto the wafer right up to the edge. Then place the second wafer on top and press down lightly. Repeat with the remaining wafers, but leaving the last wafer uncoated. I opted for 12 wafer layers, but you can also use less, 7 or 10 layers.
- Place the layered wafers in a plate and weigh it down with a cutting board. Place in the fridge for at least 4 hours, preferably overnight.
- Use a large and very SHARP knife to cut Heinerle. First cut 3mm off the edge before you cut into 15 rectangular or diamond slices. Enjoy the offcuts straight away. Store the finished Heinerle in an airtight container in the fridge for up to a few weeks.
© 2024 | http://angiesrecipes.blogspot.com
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21 comments:
I would defo put some rum in it too and under some I mean about a cup or two LOL
Wow. They look amazing. Looks like it takes patience and skill.
l second that!
...these are new for me!
Por los ingredientes se adivinan buenisimas.
Those are lovely and I am sure delicious. I would like to say I think I would make them, but I probably never will.
So beautiful.
www.rsrue.blogspot.com
Looks so good
I have never heard of this special treat! Yours look absolutely perfect. David (C&L)
WOW! I know for sure that I could eat the whole plate full!
These biscuits are amazing!
Thanks for bringing us to this part of Bavarian Germany where there is such interesting Christmas biscuits. I like the part that requires no baking but well, that does not mean easy; but as always you always make to perfection.
These Heinerle sound absolutely delicious! I love how they combine rich layers of chocolate with a hint of cinnamon, creating that perfect melt-in-the-mouth texture. The no-bake method makes them even more enticing, especially with the convenience of using baking wafers. It’s fascinating that this treat has such a rich history in Franken, even if its exact origins remain a mystery.
Se ven muy ricas. Gracias por la receta.
I don't think I've ever seen coconut fat before. I must look out for it.
Tandy | Lavender and Lime https://tandysinclair.com
Now that has to taste good, Angie.
Oh, such a treat! Thank you!
Very festive! So attractive! Thanks so much!
Wow chocolate heaven, they are so pretty!
Jenna
What a wonderful treat.
I love thin waffle desserts like this one - so delectable! But I probably won't have enough patience to assemble it haha
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