After the success of my first batch of biscotti, I got rather bold and decided to do a few experiments. What if I made chocolate biscotti? The results, I am pleased to say, turned out quite well despite a slight glitch at the beginning.
The thing here is not to use melted unsweetened chocolate (which was my mistake, though the results were amazingly delicious), but to add unsweetened cocoa powder to the eggs and oil during the preliminary whisking. Plus, variety is a key word for this particular recipe. The use of three kinds of chocolate – dark, milk, and white couverture – adds visual and textural interest to the finished cookie.