Orange Chocolate Palmiers

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use a large sheet to minimize baking time.

2. 2

   In a medium bowl, whisk together flour, salt, and confectioners' sugar.

   Tip: Sift the dry ingredients to ensure even mixing.

3. 3

   In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

   Tip: Use room temperature eggs for better aeration.

4. 4

   Add the orange juice, orange zest, and orange extract to the butter mixture. Mix until well combined.

   Tip: Don't overmix, as this can lead to a dense palmier.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

   Tip: Use a stand mixer or a strong arm to combine the ingredients.

6. 6

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir the chocolate until smooth and glossy.

7. 7

   Roll the dough into a log, about 2.5 cm (1 in) in diameter. Wrap the log in parchment paper and chill for 30 minutes.

   Tip: This will help the palmier retain its shape.

8. 8

   Preheat the oven to 160°C (325°F). Slice the log into 1-cm (0.4 in) thick rounds. Place the rounds on the prepared baking sheet, leaving about 1 cm (0.4 in) of space between each palmier.

   Tip: Don't overcrowd the baking sheet, as this can cause the palmiers to stick together.

9. 9

   Bake the palmiers for 15-20 minutes, or until golden brown.

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

10. 10

    Remove the palmiers from the oven and let them cool on the baking sheet for 5 minutes. Transfer the palmiers to a wire rack to cool completely.

    Tip: Drizzle with melted chocolate and serve immediately, if desired.