Heinerle

© 2024 | http://angiesrecipes.blogspot.com

© 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.

 

180 g Palmin coconut fat ©angiesrecipes (not coconut oil), chopped 180 g Dark cuverture, chopped 180 g Powdered sugar 3 Eggs 1/4 tsp Cinnamon powder (optional) 12 Retangular wafers (100 x 140 mm)

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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