Chocolate Filling

I can see the demand for chocolate kringle is high enough that I need to take some action here! Also I don’t have a bake-in chocolate filling on the site anywhere. The time is now! This is basically a chocolate rugelach filling, but use it however you see fit!

6-7 ounces (about a cup) cup finely chopped dark chocolate
4.5 ounces (2/3 cup) granulated sugar
1 teaspoon cinnamon
3 tablespoons melted butter, cooled

Stir together the butter, sugar and cinnamon, then stir in the chocolate. Alternately you can chop everything up together in a food processor. Me, I’d rather not get the machine dirty if I don’t have to!

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10 Responses to Chocolate Filling

  1. Nicole says:

    Any chance of an almond filling? I mean, almond paste is pretty tasty straight, but is there a standard way of turning it into a pastry filling? Or how about frangipane – too thin? I could take or leave chocolate (and raisins are only meant to be eaten by themselves, never in things – I’m fairly sure that’s somewhere in the constitution ;) , but this is so pretty that I really want to make it!

    • Nicole says:

      Gah! Should’ve poked around a little more before asking, although I would still like to know if you’ve got an almond paste filling you’d recommend. I will give this a whirl with almond cream, though!

    • joepastry says:

      Hey Nicole!

      Almond cream is what I suggest for kringle. There’s a recipe in the Fillings menu (bake-in) under Pastry Components.

      - Joe

      • Eva says:

        If anyone is looking for the classic almond paste filling, the one from my mom’s danish cookbook states:
        Equal parts by weight:
        Butter
        Sugar
        Marzipan
        Beat the butter, sugar and marzipan to a smooth soft spreadable cream.

        I would guess you could use about 3oz of each and that would give you a decent amount. I know this is what I will be using when I make this Kringle…. or maybe a raspberry and almond filling. Yum!

        Eva

        • joepastry says:

          Fair enough, Eva…thanks!

          - Joe

        • Nicole says:

          Thanks! I’ll have to try both this and the almond cream, because clearly I need to determine which is tastier. I have the feeling it might take multiple testings – I’ve gotta be sure, after all! (Also, almond and raspberry together is my favorite flavor in the entire world)

          • joepastry says:

            You know, there’s nothing like careful deliberation. I’m with you, Nicole!

            - Joe

  2. Ashley says:

    I feel as if I’ve personally inspired this post, and I couldn’t be happier. And I’m sure my husband will be ecstatic with the chocolate kringle I plan to make this weekend! Thanks Joe! You’re the best.

    • joepastry says:

      It’s my very great pleasure, Ashley! I have extra dough I need to use up, anyway.

      - Joe

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