Izmir Bomba Chocolate Filled Biscuits by @ravneeteats

1h20
Hard

9 servings

🌾

150 g

Plain Flour

🧂

1 g

Fine Salt

🍬

60 g

Caster Sugar

🧈

75 g

Unsalted Butter

🫒

30 ml

Olive Oil

💧

15 ml

Water

❄️

5 g

Caster Sugar

🧈

10 g

Unsalted Butter

🥛

70 ml

Double Cream

🍫

30 g

Milk Chocolate

🍫

10 g

Cocoa Powder

🧂

1 g

Flaky Sea Salt

🌰

10 g

Roasted Hazelnuts

🍚

Icing Sugar

Preparation Steps

  1. Step 1/25

    Combine 150 g plain flour, a pinch of fine salt, and 30 g caster sugar in a large mixing bowl.

    plain flour
    fine salt
    caster sugar
    🥣large mixing bowl
    🥄wooden spoon
    ⚖️kitchen scale

  2. Step 2/25

    Rub 65 g cold cubed unsalted butter into the flour mixture until it resembles fine crumbs.

    unsalted butter
    🥣large mixing bowl

  3. Step 3/25

    Pour 30 ml olive oil and 15 ml water into the bowl.

    olive oil
    water
    🥣large mixing bowl
    🥄measuring spoon

  4. Step 4/25

    Mix quickly until a smooth dough forms.

    🥣large mixing bowl

  5. Step 5/25

    Cover the dough with a damp kitchen cloth.

    🧻damp kitchen cloth
    🥣large mixing bowl

  6. Step 6/25

    Refrigerate the covered dough for 60 min.

    🥣large mixing bowl

  7. Step 7/25

    Divide the chilled dough into 9 equal balls.

    ⚖️kitchen scale

  8. Step 8/25

    Heat 30 g caster sugar in a dry saucepan over medium heat until it becomes an amber caramel.

    caster sugar
    🍲saucepan
    🥄wooden spoon

  9. Step 9/25

    Add 10 g unsalted butter and 70 ml double cream to the caramel.

    unsalted butter
    double cream
    🍲saucepan
    🥄wooden spoon

  10. Step 10/25

    Cook the caramel mixture over low heat until bubbling.

    🍲saucepan
    🥄wooden spoon

  11. Step 11/25

    Add 30 g chopped milk chocolate to the bubbling mixture.

    milk chocolate
    🍲saucepan
    🥄wooden spoon

  12. Step 12/25

    Remove the saucepan from the heat and stir until the chocolate melts completely.

    🍲saucepan
    🥄wooden spoon

  13. Step 13/25

    Whisk 10 g cocoa powder, a pinch of flaky sea salt, and 10 g chopped roasted hazelnuts into the chocolate mixture.

    cocoa powder
    flaky sea salt
    roasted hazelnuts
    🍲saucepan
    🥄whisk

  14. Step 14/25

    Leave the chocolate-hazelnut filling to cool until thick enough to scoop.

    🍲saucepan

  15. Step 15/25

    Scoop the cooled filling into 9 balls of about 1 tablespoon each.

    🥄measuring spoon
    🍪baking tray
    📄baking paper

  16. Step 16/25

    Freeze the filling balls for 30 min until firm but still shapeable.

    🍪baking tray
    📄baking paper

  17. Step 17/25

    Flatten 1 dough ball in the palm of your hand into a thin round.

  18. Step 18/25

    Place 1 frozen chocolate filling ball in the center of the flattened dough.

  19. Step 19/25

    Bring the dough edges over the filling and pinch them closed with no holes.

  20. Step 20/25

    Repeat the shaping process with the remaining dough balls and filling balls.

    🍪baking tray
    📄baking paper

  21. Step 21/25

    Freeze the sealed biscuits for at least 120 min, or overnight.

    🍪baking tray
    📄baking paper

  22. Step 22/25

    Preheat the oven to 180°C, or 160°C fan.

  23. Step 23/25

    Bake the frozen biscuits for 18 to 20 min until lightly golden brown.

    🍪baking tray
    📄baking paper

  24. Step 24/25

    Cool the baked biscuits on a wire rack for 30 min.

    🧊wire rack

  25. Step 25/25

    Dust the cooled biscuits with 5 g icing sugar before serving.

    icing sugar
    🫗sieve

Composition

Ingredients

Types

Cereal and grains, Seasoning, Sweeteners, Dairy, Oils, Water, Chocolate, Nuts

Ingredients

Plain flour, Fine salt, Caster sugar, Unsalted butter, Olive oil, Water, Double cream, Milk chocolate, Cocoa powder, Flaky sea salt, Roasted hazelnuts, Icing sugar

Allergens

Gluten, Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Halal

Calories

235 kcal

Macro nutrients

Protein: 3.1g, Carbohydrates: 25.5g, Sugars: 13.8g, Fat: 14.1g, Saturated fat: 7.2g, Fiber: 1.2g

Nutritional Information

Minerals

Calcium: 31mg, Iron: 1.1mg, Potassium: 95mg, Sodium: 65mg

Vitamins

Vitamin A: 82µg, Vitamin E: 0.8mg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

20 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Hard (3/4)

Steps

25 steps

Equipments

Utensils

large mixing bowl, saucepan, whisk, wooden spoon, kitchen scale, measuring spoon, baking tray, baking paper, damp kitchen cloth, sieve, wire rack, airtight tin

Appliances

refrigerator, freezer, oven, stovetop

Type

Type

Type Of Dish

Dessert, Snack, Baked good

Occasions

Afternoon tea, Coffee break, Dessert, Holiday baking

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

Turkish, Aegean

Geographic

Turkey, Izmir

Various

Aspect

Texture

Crisp, Tender, Buttery, Gooey, Creamy, Melty

Flavors

Chocolatey, Sweet, Nutty, Buttery, Caramelized, Salty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store completely cooled biscuits in an airtight tin,Keep in a cool, dry place away from direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature or warm briefly before serving for a softer center), freezer : 2 months (Freeze baked biscuits in an airtight freezer-safe container,Thaw at room temperature before serving)