One of the nicest side jobs in stressful everyday life is drinking tea and snacking on tasty cookies.
These are the true sugar sides of life.

Chocolate caramel taler .... a truly chocolate craving ...!

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A wonderful fragrance fills the Christmas bakery, when sweet treats rise in the oven and get a light tan. These are my new cookies - chocolate caramel taler. From an optical point of view, they are reminiscent of black and white biscuits. Made with love, the dough is bicoloured and chocolaty. In the middle is a delicious piece of caramel, which gives these caramel Talern something special. Just to melt away. So refined and elegant that they can turn your head straight.
PS: To whom the recipe with the pictures is too tedious, simply presses on the PDF - is about tips.

Enthält Amazon-Links / ads         bright dough: 100 gr white chocolate 70 gr white couverture 115 gr soft butter 75 gr powdered sugar 1 piece egg  1 pinch salt 1 drop Dr.Oetker Bourbon vanilla paste 270 gr flour  1/2 Tl Dr.Oetker Backin with safran       ddark dough 70 gr Lindt chocolate dark 100 gr dark couverture 120 gr soft butter 60 gr powdered sugar 1 piece egg 1 piece egg yolk 1 pinch salt 1 drop Dr.Oetker Bourbon vanilla paste 190 gr flour 40 gr cacao 1/2 TL Dr.Oetker Backin with safran     5 pieces caramell-choco bons 1 Stück egg protein   ausserdem:   baking sheet   apron   oneway gloves   Mixer   mixing pot   silicon baking ground   silikon baking paper   Oven gloves   tin can

Lucina´s Tipps: You can also roll out the dark dough on a baking paper - so that it does not stick. If you do not have a silicone rolling pin, you can do it like me - just wrap the rolling pin in cling film. It may happen that not every Taller keeps its shape when trimming. Forming the crumbled pieces of dough into a ball, flattening them and baking them just like the talers - that's how delicious biscuits in marble look.

I did it that way:

bright dough:First, the chocolate is melted with a portion of butter about 20-30g over a water bath.
It is important to stir again and not to melt it too hot, so that the chocolate does not burn. Set aside to cool. Mix butter with sugar, salt and vanilla. Add the egg and whip up to a smooth mass. Finally, stir in the melted chilled chocolate. Never stir in the chocolate until hot - the egg can falter. Mix the flour with baking powder and sift on the chocolate mass. Knead everything briefly with the kneading hooks - important !!! Do not mix too long, otherwise the dough can become too brittle and the cookies too hard. The result is a very soft, sticky dough. Now divide the dough into 3 equal parts. On a silicone baking mat from the 3 parts gradually form 3 rolls - you can help yourself with the cling film - if you give the dough in the foil, you can shape it better. Now the rolls are cooled for about ½ - 1 hour, so that the dough is stronger. caution!! Do not leave the dough in the fridge for long or even overnight - because the chocolate makes the dough very firm.

dark dough:Melt the chocolate with a little butter over water. Set aside to cool. Mix butter with sugar, salt and vanilla. Add the egg and whip up to a smooth mass. Finally, stir in the melted chilled chocolate. Never stir in the chocolate until hot - the egg can falter. Mix flour with baking powder and cocoa and sift on the butter mass. Knead everything briefly with the kneading hooks - important !!!
Do not mix too long, otherwise the dough can become too brittle and the cookies too hard. The result is a very soft, sticky dough. Wrap the dough in cling film and refrigerate for approx. ½ - 1 hour.

After the cooling time, roll out the dark dough on floured silicone padding with a silicone roller to about ½ cm, brush with egg whites and wrap the light roll in it. Wrap all 3 rolls in cling film - if necessary, re-shape and place in the freezer for approx. 15 minutes - to make them easier to cut.Mince the chocolate caramel candies. Carefully cut the chilled rolls into slices of approx. ½ cm and place them on baking tray with silicone baking paper.On each taler comes now in the middle of a piece of caramel candy.
Bake at 180 ° C circulating air for about 8-10 minutes, be careful it depends on the size and thickness.

If you liked my recipe and pictures, I would appreciate your feedback and comments.
Have fun baking.

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