What do you do when you have leftover tsoureki (Greek easter bread)? You turn it into little chocolate wonders! These chocolate Tsoureki treats are the sweet answer to waste, combining the fluffy aroma of tsoureki with crunchy walnuts and rich couverture. You can of course make these with any vanilla cake or sponge cake.
“Karioka” is a sweet treat with Greek roots, which gets a make-over with this creative recipe, perfect for entertaining or to eat with a coffee. Best way to use holiday leftovers in a tasty way.
“Kairokes” – chocolate-walnut treats
What do you do when you have leftover tsureki (Greek easter bread)? You turn it into little chocolate wonders! These chocolate Tsoureki treats are the sweet answer to waste, combining the fluffy aroma of tsoureki with crunchy walnuts and rich couverture. You can of course make these with any vanilla cake or sponge cake.
Ingredients
- 200 grams stale tsoureki, 3 days+ or, vanilla/sponge cake
- 170 grams walnuts, coarsely chopped
- 20 grams cocoa
- ¼ tsp salt
- 1 vanilla pod
- 150 grams dark chocolate, chopped into small pieces
- 50 grams hazelnut praline
- 150 grams heavy cream
- 100 grams sweetened milk
- 30 ml orange liqueur or cognac
For the coating
- 350 grams dark chocolate
- 2 Tbsp coconut oil
Instructions
- Grind the tsoureki in a food processor and place it in a large bowl together with the walnuts, cocoa, salt, and vanilla. Mix with a spatula (see note).
- Place the dark chocolate and hazelnut praline in a heatproof bowl. Heat the cream until it begins to simmer. Pour the cream into the bowl with the chocolate. Let the mixture stand until the chocolate softens. Mix well until you have a velvety ganache.
- Put the ganache in the bowl with the tsoureki. Add the sweetened milk and liqueur. Mix well.
- Spread a large piece of plastic wrap on the counter. Transfer half of the karioaka mixture to the plastic wrap and roll it into a sausage shape. If the mixture is too wet and difficult to roll, leave it in the refrigerator for 10 minutes before continuing. Twist the ends of the plastic wrap and roll the sausage on the countertop to give it an even shape. Transfer the roll to the freezer. Repeat the process with the other half of the mixture.
- Remove the rolls from the freezer after about 1 hour. Melt the chocolate for the coating in a double boiler together with the coconut oil. Cut the “salami” into 1 cm slices and dip them in the melted chocolate. Transfer to a rack or non-stick paper to dry. If desired, sprinkle with chocolate vermicelli or coarse salt while the chocolate is still liquid.
Notes
If the tsoureki is fresh, cut it into large pieces by hand and place it in the oven for 10-15 minutes at 160°C on the convection setting to dry it out slightly. Allow it to cool slightly, then grind it.
