Description
Here's a simple gluten-free baked chocolate recipe with only two ingredients: chocolate and cornstarch.
Ingredients
Scale
- 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