Golden Cloud & Beacon Chocolate Calzone
A sweet twist on an Italian classic! Grab your bestie and enter the Golden Baker Search.
Time: 1 hour
Recipe by: Thando Manyoni
For the dough:
500g Golden Cloud Cake flour
1 ½ cup warm water
½ sachet dried yeast
1 tbsp sugar
3 slabs Beacon Milk Chocolate + 1 slab melted
¼ cup hazelnuts, chopped and toasted
¼ cup cream
50g butter + 50g butter for frying
Icing sugar for dusting
To make the dough, sieve the flour onto the work surface and add a pinch of salt. Combine the yeast, sugar and warm water in a jug and set aside for a few minutes until it starts to froth. Create a well in the centre of the flour and pour the yeast water into the well. Gradually mix in the flour into the liquid, keep mixing until a rough dough forms. Knead the dough until it forms a smooth, springy and slightly wet dough. Place the dough into a large flour-dusted bowl, dust with a little more flour then cover the bowl with a damp cloth and set aside to prove in a warm place until doubled in size. Make the filling by breaking the chocolate into a medium sized bowl and placing it over a small pot of simmering water. Stir until melted. Add the cream, butter and hazelnuts. Mix through and set aside. Knock the dough down and divide into 8 portions. Dust your surface with flour and roll each portion out int 16cm rounds. Spoon 1 heaped tbsp of chocolate mixture onto one side of the dough then fold the dough over, to form a half moon shape, crimping the edges to seal. Melt the remaining butter into a non-stick pan on a low to medium heat. Add the calzone to the pan, careful not break or pierce them and cook for 8-10 minutes until golden and crisp on both sides. Serve with an extra drizzle of melted chocolate and dust some icing sugar.