Besides having a funny 'tongue-in-cheek' name, these crackers were really good. Chef K had developed the recipe a few weeks ago during my 'vacation.' They are salty, bitter, and really tasty. Here's the recipe as he penned it.
Chocolate Crackers
1 ½ cups semolina flour
½ cup all purpose flour
½ cup dutch process cocoa powder
1 cup warm water
1 oz. fruity extra virgin olive oil
3 oz. 85% bitter chocolate
1 ½ tsp. sea salt + more for topping crackers
Fold together dry ingredients.
Add olive oil and chocolate together in a microwave proof glass and heat in 10 second intervals, until chocolate is melted into the olive oil.
Add ¾ cup warm water and chocolate/olive oil to standing mixer bowl.
Add dry ingredients and utilizing a dough hook slowly mix the dough till it comes together. Adjust consistency with remaining warm water, dough should be just slightly sticky but for a good ball.
Knead in mixer for 5 minutes at medium speed.
Remove dough from mixer and wrap in plastic wrap and let rest in the cooler for a minimum of one hour, preferably overnight.
Remove dough from cooler and bring up to room temperature.
Pre-heat oven to 400ºF.
Roll dough (a pasta roller can be utilized here) to 1/16-inch and cut crackers into desired shape. Dust dough with flour if slightly tacky.
Line crackers on silpat or parchment lined sheet pan and sprinkle generously with sea salt.
Bake 12-15 minutes until firm. Crackers will crisp up more as they cool.
Serve or store in an airtight container for 2-3 days.