Dark Chocolate Caramel Calzoni
Where Italy meets India (and Vietnam). Each bite of these rich calzoni revealed a surprising and exotic fusion of cardamom, coriander, nutmeg, and Saigon cinnamon within a warm, gooey, dark chocolate-caramel center. Creator Vanessa Abadia chose Scharffen Berger 62 percent cacao for this unique blend of ingredients.
INGREDIENTS
- 4 oz Scharffen Berger semi-sweet chocolate (62%)
- 4 oz soft caramel candy
- 2 large eggs
- 1/4 cup hazelnuts
- 1/2 cup heavy whipping cream
- 2 tbsp softened unsalted butter
- 2 tbsp sugar
- 1 tsp Vietnamese (Saigon) cinnamon
- 1/2 tsp cardamom, ground
- 1/4 tsp coriander, ground
- 1/4 tsp nutmeg, ground
- 14 oz pizza dough (fresh, or thawed if purchased frozen)
TOOLS
- Food processor
- 2 (18 x 12) Baking sheets
- Non-stick Rolling pin
- Non-stick rolling mat
- Measuring Spoons
- Measuring Cup
- Pastry brush
- Spatula
- Wisk
Directions
Chop chocolate and caramels into chip sized pieces and set aside. Wisk eggs and set aside. In the food processor combine hazelnuts, heavy cream, unsalted butter, sugar, cinnamon, cardamom, coriander, and nutmeg. Pulse until it is creamy and able to be spread. Divide pizza dough into 7 balls, about 2 ounces each. Using a rolling pin, roll each ball into 7 inch round disks on rolling mat. Using a spatula, spread 1 tbsp of the hazelnut mixture on each. Leave a 1 inch border around the pizza dough. In the center of the pizza dough sprinkle 1 tbsp chocolate and 1 tbsp caramels. Using a pastry brush, brush around the border of the pizza dough. Fold the pizza dough in half. Pinch the edges together in an upward motion. The edges should be well sealed all the way around. Place 3 calzoni on a lightly greased baking sheet. Using a pastry brush, brush the top of each with egg wash. Bake in preheated oven at 450 degrees for 10 minutes. Remove and let cool. Repeat with remaining calzoni. Dust the tops with powdered sugar or cocoa powder and serve. One calzone is a serving. Recipe serves 7.