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Here's a simple gluten-free baked chocolate recipe with only two ingredients: chocolate and cornstarch.
Recipe Video
Crispy baked chocolate
In Japan, there is a chocolate confection called "Galbo," which is a crispy baked treat infused with chocolate.
This confection has a texture that is a cross between a cookie and chocolate, offering a delightful balance between the richness of chocolate and the lightness of a cookie. It's perfect for those moments when you crave chocolate but want something lighter than a traditional cookie yet more intense than a regular chocolate treat.
I vaguely remember reading that the chocolate was either generously filled into the cookie or infused into it, which made me wonder how it was made. My initial thought was that they might bake the cookies first and then soak them generously with chocolate to achieve that delectable flavor.
So, when I looked up the recipe, it turned out to be the opposite – mixing the powder into the chocolate instead. That makes sense, and it sounds much easier. The end result must have had a nostalgic texture and taste. I can't wait to try making it that way!
Ingredients
- Chocolate - You can use any leftover chocolate you have. If the cocoa content is above 70%, it might become too bitter after baking, so please use chocolate with a cocoa content below that.
- Cornstarch - I used cornstarch to achieve a gluten-free and light texture. If you find it difficult to handle or it doesn't hold together well with just cornstarch (although it won't be gluten-free anymore), you can add a small amount of cake flour to improve its cohesiveness.
Instructions
I used cornstarch to achieve a light texture and make it gluten-free. At first, I tried using a slightly smaller amount of cornstarch, but when I tried to pipe the cookies, it became extremely difficult. I used a flower-shaped nozzle, but the shapes were getting distorted and it didn't come out well. So, I increased the amount of cornstarch to firm up the dough, making it easier to pipe and achieve cleaner shapes.
Melt the chocolate in a microwave or over a pan of simmering water.
Sift in cornstarch.
Mix the chocolate and cornstarch together using a rubber spatula. Once the powdery texture disappears, it's good to go. Gently touch the dough with your hands and adjust the firmness until it doesn't stick.
Fill the pastry bag fitted with a flower-shaped tip with the dough and pipe it out in a spiral pattern.
Bake in a 150°C (300°F) oven for about 12 minutes.
Easy with only two ingredients
When making regular cookies, it can be quite laborious, requiring kneading butter, mixing eggs, and adding flour. However, with just two ingredients, you can make cookies so easily!
And since it won't melt like chocolate even on hot days, it's convenient to carry around, making it the perfect recipe for gifts!
Equipment
See other chocolate recipes
【Two Ingredients & Gluten Free】Easy Baked Chocolate Recipe
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- Diet: GlutenFreeDiet
Description
Here's a simple gluten-free baked chocolate recipe with only two ingredients: chocolate and cornstarch.
Ingredients
- 100g chocolate
- 50g cornstarch
Instructions
Preparations
Preheat oven to 150°C (300°F).
Line a baking sheet with baking parchment.
Baked Chocolates
Melt the chocolate in a microwave or over a pan of simmering water.
Sift in cornstarch.
Mix the chocolate and cornstarch together using a rubber spatula. Once the powdery texture disappears, it's good to go. Gently touch the dough with your hands and adjust the firmness until it doesn't stick.
Fill the pastry bag fitted with a flower-shaped tip with the dough and pipe it out in a spiral pattern.
Bake in a 150°C (300°F) oven for about 12 minutes.
Notes
- To make it easy to pipe and achieve beautiful shapes, I've increased the amount of flour in the mixture. The finished cookies have a crunchy texture.
- For those who find it difficult to shape the dough using only cornstarch, you can add a small amount of all-purpose flour, which will make it easier to handle and shape the dough (although it won't be gluten-free anymore).
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Chocolate
- Cuisine: Japanese
Nutrition
- Serving Size: 1
- Calories: 36
- Sugar: 3
- Sodium: 4
- Fat: 1
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 0
- Cholesterol: 1
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