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Chocolate Block "Sweet Blog" with Coffee and Orange - photo 1
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Chocolate Block "Sweet Blog" with Coffee and Orange

Wegetariańskie Desserts Cakes and Bakes 90 min Medium 10 wyświetleń ~62.71 PLN - (0)
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Description

A unique, homemade version of the classic chocolate block, with intense dark chocolate, coffee aroma, and fresh orange zest. This thick, creamy mixture combines the broken structure of biscuits and crunchy walnuts, balanced by the tart notes of dried cranberries. Once chilled, the mixture becomes a compact, easy-to-cut block – perfect for coffee, as a sweet gift, or for desserts for the whole family. The dish is visually striking (the contrast of the dark mixture and the light pieces of biscuits along with the red of the cranberries), has a rich, multi-layered flavor, and a simple preparation technique — no baking, with a short working time and longer chilling.

Składniki (11)

Servings:
8
  • Dark chocolate 70% 300 g
  • Butter 120 g
  • Sweetened condensed milk 300 ml
  • Natural cocoa 30 g
  • Digestive biscuits 250 g
  • Walnuts 80 g
  • Grated orange zest 2 łyżeczki
  • Sea salt 1 g
  • Instant coffee 5 g
  • ✨ Opcjonalne
  • Dried cranberries 60 g
  • Coconut flakes 30 g
💰 Szacowany koszt dania: ~62.71 PLN (7.84 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash your hands and prepare your workspace. Take out all the ingredients and weigh them accurately on a kitchen scale. Prepare a loaf pan measuring about 20×10 cm or a similar-sized mold; line it with baking paper so that the paper hangs over the sides — this will make it easier to remove the block. Cut the butter into small pieces (about 2 cm), chop the chocolate into even pieces, and place the biscuits in a large plastic bag to crush.

Ingredients: Dark chocolate 70%, Butter, Digestive biscuits
Use a kitchen scale for accuracy. A loaf pan measuring 20×10 cm yields slices that are 8-10 mm thick for 8 servings. If you don't have a loaf pan, use a small rectangular dish or a bowl lined with plastic wrap.

Preparing the baking pan

2

Cut the parchment paper so that its side flaps extend beyond the edges of the pan — this will make it easier to remove the finished block. Optionally, briefly grease the bottom with a sheet of butter or baking spray, but the paper will be sufficient. Place the prepared pan on a tray or board to make it easier to transfer to the refrigerator later.

Use a pan with straight sides, not a silicone one with rounded edges — it will be easier to cut even slices. If you're worried about sticking, additionally line it with plastic wrap.

Chocolate batter

3

Prepare a water bath (bain-marie): pour about 3 cm of water into a medium pot and bring it to a gentle boil, then reduce the heat. Place a metal or glass bowl over the pot, ensuring it does not touch the water. Add the chopped chocolate and butter pieces to the bowl. Stir slowly with a wooden spoon or silicone spatula until the chocolate and butter are completely melted and the mixture is smooth and shiny (this usually takes 5–8 minutes over low heat).

Ingredients: Dark chocolate 70%, Butter
Use a heatproof bowl (glass or metal). Do not let steam get into the chocolate (it may seize). If you don't have a double boiler, melt the chocolate and butter in a saucepan over very low heat, stirring constantly and removing from heat when it starts to become liquid.
4

When the chocolate is smooth, remove the bowl from the pot and set aside for 1 minute. In a small cup, dissolve the instant coffee in 15 ml (about 15 g) of hot water — this will create an intense extract. Add the dissolved espresso, condensed milk, sifted cocoa, orange zest, and salt to the warm (not hot) chocolate. Stir vigorously for 30–60 seconds until the ingredients combine into a smooth, thick mixture. The mixture should have a uniform, shiny color and a slightly thick consistency that slowly drips from the spoon.

Ingredients: Sweetened condensed milk, Natural cocoa, Grated orange zest, Sea salt, Instant coffee
Add the condensed milk gradually — too much at the beginning may thin the mixture too much. If the mixture is too runny, add an extra tablespoon of cocoa and mix.

Preparing dry ingredients

5

Prepare the dry part: close the biscuits in a bag and hit them with a rolling pin or meat mallet, but do not grind them into powder — leave pieces sized from 0.5 to 2 cm. Toast the walnuts in a dry pan for 3–4 minutes over medium heat, shaking the pan every few seconds until you smell the nutty aroma; do not burn. Once cooled, chop the nuts into coarse pieces.

Ingredients: Digestive biscuits, Walnuts, Dried cranberries
Use a rolling pin and a large bowl to catch the crushed cookies. While toasting the nuts, watch them closely — they can burn very quickly.

Mixing and Shaping

6

In a large bowl, pour in the chocolate mixture, add the crushed biscuits, chopped nuts, and (if using) dried cranberries and coconut flakes. Stir with a spatula or spoon until the dry ingredients are evenly coated with chocolate — do not mix too long to avoid breaking the biscuit pieces. Check the consistency: the mixture should be firm and pliable, so it holds its shape when pressed.

Ingredients: Digestive biscuits, Walnuts, Dried cranberries, Coconut flakes
Use a large, wide bowl to have enough space to thoroughly combine the ingredients. If the mixture is too thick, you can add 1–2 tablespoons of condensed milk or 1 tablespoon of melted butter; if it's too runny — add 1 tablespoon of cocoa powder.
7

Pour the mixture into the prepared mold and spread it evenly. Use the back of a spoon or spatula to press the mixture down and smooth the top — pressing more firmly will make the block denser and easier to cut. If you like, sprinkle the top with finely chopped nuts and coconut flakes and gently press down.

Ingredients: Coconut flakes, Walnuts
Press the mixture evenly, working from the center towards the edges. You can place a piece of plastic wrap on top and press down evenly with your hand — this makes it easier to achieve a smooth surface.

Cooling

8

Cover the mold tightly with plastic wrap and place it in the refrigerator for at least 4 hours, preferably overnight. If you need it faster, put it in the freezer for 60–90 minutes — the mixture should be firm but not completely hard. After chilling, the block should easily come away from the paper; if you used a silicone mold, gently remove the entire block.

If you are putting it in the freezer, place the mold on a flat tray to avoid spilling the mixture. Do not leave it in the freezer for more than 3–4 hours so it doesn't become too hard — then it will be harder to cut.

Slicing and serving

9

Remove the block from the mold using the protruding edges of the paper and place it on a cutting board. Use a sharp knife with a long blade to cut — dip the knife in very hot water for a moment, dry it with a cloth, and make an even cut; repeat heating the blade before each cut to achieve clean slices without crumbling. Serve the slices as a dessert with coffee or tea, garnished with fresh orange zest or additional cranberries.

Ingredients: Grated orange zest
Heat the knife to prevent the block from crumbling. Cut a straight line in one smooth motion, without sawing.

Fun Fact

💡

Chocolate block is a variation of homemade sweets popular in Central Europe — the classic recipe is no-bake and has evolved by combining ingredients like biscuits, butter, and cocoa. Many families have their own, passed-down version of this dessert.

Best for

spotkania przy kawie świąteczne i rodzinne imprezy upominek domowy

Tips

🍽️ Serving

Serve the slices at a slightly chilled temperature (about 8–12°C) — this way the texture is firm but not hard, and the flavors are best released. Complement with espresso or citrus tea. You can arrange pieces of fresh orange and a few cranberries on the plate for a color contrast.

🥡 Storage

Store the block in the refrigerator tightly wrapped in plastic or in a container for 7–10 days. You can also freeze slices for up to 1 month — thaw in the refrigerator for a few hours. Do not store the block at room temperature for longer than 6–8 hours, as it will become too soft.

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