Wow. Who would ever think to combine chocolate with curry. Theo Chocolate in Seattle, that's who! Theo Chocolate is the only organic, fair trade, bean-to-bar chocolate factory in the United States. Their products are amazing. Their flavor combinations are inspiring. Hello - coconut and curry in a chocolate bar? Genius. If you live in the Seattle area, or are planning a visit, put the Theo factory tour on your agenda. The place is chocolate lover's heaven. The flavor marriages are bold and delicious. My favorite is Coconut Curry Milk Chocolate. Trust me. If you like chocolate, if you like coconut, if you like curry, you will love this chocolate bar.
I have been wanting to transfer this flavor combination to a cookie so that my GF/CF Annie and my CF Sam can taste curry with chocolate, because they cannot have the milk chocolate in the Theo bar. Today it happened, and now I am high on chocolate and curry from tasting so much of the dough and baked cookies (in the name of science of course). The recipe works. I usually use Spectrum Organic Shortening as the fat in my GF/CF baking, but this time I used Spectrum Organic Coconut Oil. It has a clean and natural fresh coconut flavor, something I wanted in this cookie. And the curry powder has to be good too.
Not all curry powders are the same. Curry powder is a mixture of several sweet and savory spices. The store brands use fewer spices in their combination, so the flavor is not as complex as it could be or needs to be for this cookie. Find a curry powder that has all these ingredients: coriander, turmeric, mustard, cumin, fenugreek, paprika, cayenne, cardamom, nutmeg, cinnamon, cloves. I love this one:
CF/GF Dark Chocolate Coconut Curry Cookies
from: giddyupglutenfree, dorothy allard 2010
A sensual combination of flavors for the grown-up chocolate lover. This cookie has a dreamy texture studded with toasted coconut and chunks of dark chocolate, and laced with exotic curry flavors. Bake these for someone you love.
1/3 cup millet flour
1/3 cup sorghum flour
1/4 cup potato starch (or cornstarch or tapioca starch)
1/4 cup almond flour
1/3 cup dark cocoa powder
1 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp good quality curry powder
1/2 cup Spectrum Organic Coconut Oil
3/4 cup organic cane sugar
1 large egg
1 tsp vanilla
1/2 cup toasted coconut
1/2 cup chopped dark organic chocolate (about 4 oz)
Preheat oven to 350º.
1. In a medium-size mixing bowl, cream coconut oil and sugar, then blend with a mixer until combined. Add egg, mix until incorporated. Add vanilla mix until well blended without over-beating. Set aside.
2. In a small mixing bowl, combine the dry ingredients (millet flour through curry powder). Sift into another bowl, then add half to wet ingredients and mix until just combined with mixer or blender. Add the other half of dry ingredients and stir in by hand. (Dough will be stiff.) Fold in toasted coconut and chopped chocolate.
3. Roll dough into 1 inch balls, place on parchment (or silpat) lined baking sheet. Press the balls down a little with a flat-bottomed glass that has been dipped in sugar (so the bottom of the glass does not stick to the dough). Like this:
4. Bake for 10 - 12 minutes. Remove them from the oven, and leave on the cookie sheet for 5 minutes, then transfer to a wire rack to cool. Take a bite, fall in love.
Makes 18-20 cookies.