{"product_id":"lunardi-cantucci-schoko","title":"Chocolate Cantucci","description":"\u003ch2\u003eCantucci Schoko. Biscotti con Cioccolato, which have no place in Vin Santo.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCantucci Schoko\u003c\/strong\u003e, in Italy Biscotti con Cioccolato, are dark chocolate biscuits from Fratelli Lunardi in Tuscany. They are baked with butter and coarsely chopped chocolate. Not a hard dipping biscuit, not a cookie with chocolate chips, not a Cantuccio with a seal of origin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBiscotti con Cioccolato\u003c\/strong\u003e are Italian chocolate biscuits from the Tuscan bakery Fratelli Lunardi, whose dough not only carries the chocolate, but binds it. Those who know Cantucci expect resistance: break, dip into Vin Santo, wait, bite. This biscuit makes the detour unnecessary. It yields at the first pressure and melts butterily on the tongue. What remains is a piece of chocolate that outlasts the bite by a few seconds.\u003c\/p\u003e\n\n\u003cp\u003eIn the Lunardi home, this biscuit is therefore simply called \"the King\". The reversal is intentional: it is not the dough that holds the chocolate together, but the chocolate that gives the crumbling dough stability. Those who have only known Italian chocolate biscuits as crispy goods from the supermarket shelf will need the first two pieces to adjust. After that, going back is rather unlikely.\u003c\/p\u003e\n\n\u003ch3\u003eWhy this biscuit loses in Vin Santo\u003c\/h3\u003e\n\n\u003cp\u003eThe dough is deep dark and so crumbly that it yields when broken off instead of cracking. This is the opposite of what the classic Tuscan school has been baking for generations.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the cocoa is upfront, tart and dry. Then the butter kicks in and takes the edge off the tartness, without masking it. At the very end, a hint of Italian orange oil lifts the cocoa. It's not a citrus aroma that pushes itself forward, but a fine edge that allows the aftertaste to linger longer.\u003c\/p\u003e\n\n\u003cp\u003eThe coarse pieces, called \u003cem\u003epezzettoni\u003c\/em\u003e in the house, are deliberately cut unevenly. No bite repeats the previous one. Sometimes it's almost all dough, sometimes a chunk that takes up half the mouth. This irregularity is intentional and not carelessness.\u003c\/p\u003e\n\n\u003cp\u003eThe broken edge also tells this story. It shows a fine-pored, almost black crumb, in which the pieces sit like inlaid shards. A cookie shows evenly distributed dots at this point; this biscuit shows randomness. The intensity is generally more powerful than subtle, without sweetness dominating.\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp\u003eHowever, this biscuit is not suitable for the Tuscan dipping tradition. In dessert wine, it doesn't last two seconds, soaks up and falls apart. In other words: those who expect the dry, firm classic will be disappointed here. For this purpose, the \u003ca href=\"\/en\/products\/antonio-mattei-cantuccini-la-mattonella-250g\"\u003efirm Cantuccini from Prato\u003c\/a\u003e are the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eTwenty minutes of waiting changes the biscuit\u003c\/h3\u003e\n\n\u003cp\u003eServed cold from the pantry, this pastry only reveals part of its aroma. At 18 to 20 °C, the cocoa fully opens, and the pieces become melting instead of firm.\u003c\/p\u003e\n\n\u003cp\u003eWith a double espresso, the closest connection is formed, because the bitterness of the roast and the bitterness of the cocoa prolong each other. With a full-bodied Sangiovese, the same principle applies, only one shade darker. And two coarsely broken pieces over a scoop of vanilla ice cream replace any dessert recipe that takes more than five minutes.\u003c\/p\u003e\n\n\u003cp\u003eFor an affogato, place an entire biscuit next to the scoop of ice cream before the hot espresso is poured over it. The dough absorbs coffee at the edge, while the chocolate piece in the middle remains firm. Two textures in one cup, without additional effort.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Roughly break three biscuits over 250 g of ricotta, add some grated orange peel and a spoonful of honey. The orange oil in the dough thus gets its fresh counterpart, and a leftover from the bag becomes a dessert for two.\u003c\/p\u003e\n\n\u003cp\u003eThe 200g bag covers a coffee table for four people, no more. Those who regularly have guests at the table will also find the same biscuit in the \u003ca href=\"\/en\/products\/lunardi-cantucci-schokolade-400g\"\u003elarge storage bag\u003c\/a\u003e. However, it's not very suitable for taking away: the crumbly texture breaks in any bag, and in warm conditions, the chocolate pieces stick together in the bag.\u003c\/p\u003e\n\n\u003ch3\u003eIn the Lunardi home, chocolate is king\u003c\/h3\u003e\n\n\u003cp\u003eMassimiliano and Riccardo Lunardi categorize their assortment without ceremony. \u003cem\u003eIl cioccolato è il Re\u003c\/em\u003e, chocolate is the King. The almond variant gets the title of Queen.\u003c\/p\u003e\n\n\u003cp\u003eThe company started in 1966 when the parents opened a bakery with a small shop in Quarrata near Pistoia. The sons turned it into a biscuit bakery and still work as \u003cem\u003eartigiani\u003c\/em\u003e, as craftsmen. The chocolate biscuit is the most technically demanding variety in the house.\u003c\/p\u003e\n\n\u003cp\u003eThe starting point lies in the word itself. \u003cem\u003eBiscotto\u003c\/em\u003e literally means baked twice, and the second baking is the actual reason for the hardness of the classic. It removes moisture from the cut and makes it last for months. It is precisely this dryness that makes the traditional Cantuccio dependent on a glass of dessert wine.\u003c\/p\u003e\n\n\u003cp\u003eButter and chocolate are not self-evident partners in the same dough. A high butter content makes the crumb soft and melting, but precisely this softness makes incorporated chocolate easily disappear. It melts, discolors the dough and in the end is only present as color, no longer as a piece.\u003c\/p\u003e\n\n\u003cp\u003eThe brothers' answer is their own recipe, which incorporates the chocolate into the soft Cantuccio dough, instead of dissolving it. Added to this is the coarse caliber of the pieces, which withstands the oven longer than fine chips. The \u003cem\u003efiloncini\u003c\/em\u003e, the elongated dough strands, are shaped by hand and cut diagonally while still hot. The cut goes right through the pieces, exposing them at the edge. This is also where the name comes from: \u003cem\u003ecantuccio\u003c\/em\u003e means corner piece or cut in Tuscan.\u003c\/p\u003e\n\n\u003ch3\u003eA King without a Seal\u003c\/h3\u003e\n\n\u003cp\u003eThe European designation of origin for Tuscan Cantucci exclusively recognizes the almond variant. This biscuit therefore does not bear it, and that is not a judgment of quality, but a matter of definition.\u003c\/p\u003e\n\n\u003cp\u003eFrom most chocolate biscuits on the shelf, it is distinguished by another decision anyway. Here, the chocolate is in a few large pieces instead of many small ones. This results in less uniformity and more excitement per bag.\u003c\/p\u003e\n\n\u003cp\u003eThe price for this is a biscuit that cannot be stacked and is difficult to decorate. Anyone looking for a uniform cookie tier will not be happy with this bag.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the bag works for anyone who prefers biscuits after a meal to a dessert plate. Alongside a pot of coffee, with an espresso after dinner, or together with the almond variant as a small pair of king and queen. An occasion does not have to be on the calendar for this. An open afternoon and a cup in hand are completely sufficient.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA pastry for all who prefer to find chocolate in pieces rather than in traces, and are happy to forgo the hard bite for it.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lunardi Cantucci","offers":[{"title":"200 g","offer_id":56361562734918,"sku":"031WIL5831","price":8.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/lunardi-cantucci-schoko-r_6ff7ace1-2e56-44fe-ad3f-11cf4fde2c21.jpg?v=1776147793","url":"https:\/\/ginusslande.com\/en\/products\/lunardi-cantucci-schoko","provider":"genussland","version":"1.0","type":"link"}