Dark Chocolate Turnovers

Instructions

1. 1

   In a large mixing bowl, combine the flour and cold butter. Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

2. 2

   Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.

   Tip: Be careful not to overwork the dough.

3. 3

   On a lightly floured surface, roll out the dough to a thickness of about 3 mm.

   Tip: Use a rolling pin to help you achieve an even thickness.

4. 4

   Cut the dough into 4 equal pieces. Roll each piece into a ball and flatten slightly into a disk shape.

   Tip: This will help the turnovers seal evenly.

5. 5

   In a small bowl, whisk together the granulated sugar, dark chocolate chips, and confectioners' sugar.

   Tip: You can also use chocolate shavings or chocolate chunks if you prefer.

6. 6

   Place a tablespoon of the chocolate mixture onto one half of each disk, leaving a 5 mm border around the edges.

   Tip: Make sure to leave a small border to help the turnovers seal.

7. 7

   Brush the edges of the dough with the melted butter.

   Tip: This will help the turnovers seal evenly.

8. 8

   Fold the other half of the dough over the filling, pressing the edges to seal.

   Tip: Use a fork to crimp the edges if desired.

9. 9

   Place the turnovers on a baking sheet lined with parchment paper.

   Tip: Leave about 1 inch of space between each turnover.

10. 10

    Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown.

    Tip: Rotate the baking sheet halfway through the baking time to ensure even cooking.