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If you’re a fan of fudgy, chocolate-packed treats that look messy (in the best way!) and taste incredible, these Chocolate Dirty Soft Cookies are for you.

They’re soft, chewy, and loaded with chocolate—from the cookie base to the creamy ganache filling, all rolled in cocoa powder for that iconic “dirty” look.

The best part? The recipe is straightforward, with no fancy techniques—just mixing, baking, and assembling. Let me walk you through how to make these indulgent cookies that’ll satisfy any chocolate craving.

Ingredients List (Makes 8–10 cookies)

For the Chocolate Cookie Base

• 100g dark chocolate (60–70% cocoa content, chopped into small pieces for easy melting)
• 150g unsalted butter (cut into cubes; softened slightly but not melted)
• 120g granulated sugar (adjust to taste if you prefer less sweetness)
• 5 large eggs (room temperature, beaten; helps the batter mix smoothly)
• 25g unsweetened cocoa powder (sifted to avoid lumps)
• 150g cake flour (low-gluten flour; sifted for a soft, tender cookie texture)

For the Chocolate Ganache Filling

• 30g dark chocolate (chopped into small pieces)
• 60g heavy cream

For Coating

• 30g unsweetened cocoa powder (extra, for rolling the cookies—use Dutch-processed cocoa for a deeper flavor)

Tools Needed

• A 20cm square baking pan (lined with parchment paper)
• A small saucepan (for double-boiling)
• A heatproof bowl (for melting chocolate)
• A round cookie cutter (about 5cm in diameter)
• A small spatula (for spreading ganache)

Step-by-Step Instructions

1. Make the Chocolate Cookie Base

The cookie base is soft and fudgy—think of it as a dense, cake-like cookie that holds the ganache perfectly.

1. Melt chocolate and butter: Fill a small saucepan with 2–3cm of water and bring it to a gentle simmer (this is the double-boiler method). Place the chopped dark chocolate and cubed butter in a heatproof bowl, then set the bowl over the saucepan (make sure the bowl’s bottom doesn’t touch the water). Stir gently with a silicone spatula until both are fully melted and the mixture is smooth (about 3–4 minutes). Remove the bowl from the heat and let it cool for 5 minutes—you don’t want hot chocolate to cook the eggs.
2. Mix in sugar and eggs: Add the granulated sugar to the cooled chocolate-butter mixture and stir until fully combined. Then, pour in the beaten eggs gradually, stirring well after each addition. This ensures the eggs blend smoothly and the batter doesn’t curdle. Keep stirring until the mixture is glossy and uniform.
3. Add dry ingredients: Sift the cocoa powder and cake flour directly into the chocolate-egg mixture. Use a spatula to fold the dry ingredients into the wet ones—stir gently until there are no visible lumps. Don’t overmix! Overmixing can make the cookie base tough instead of soft.
4. Bake the cookie sheet: Pour the smooth batter into the lined square baking pan and spread it evenly with a spatula (the batter should be about 1cm thick). Preheat your oven to 180°C (356°F), then bake the batter for 8 minutes. Important: Don’t overbake! The cookie sheet should still be slightly soft in the center—it will firm up as it cools.
5. Cut into rounds: Let the baked cookie sheet cool completely in the pan (about 15 minutes). Once cool, use the round cookie cutter to punch out 16–20 circles (you’ll need two circles per cookie). Gather any leftover cookie scraps (you can eat them as a snack or re-roll them gently to cut more circles, though they may be a little less soft).

2. Prepare the Chocolate Ganache Filling

This ganache is creamy, rich, and the perfect glue for the cookie layers—plus, it adds that extra chocolatey kick.

1. Prepare the double-boiler: Fill a small saucepan with 2–3cm of water and heat it over low heat until it simmers (do not let the water boil).
2. Melt chocolate with heavy cream: Place the chopped dark chocolate in a heatproof bowl, then pour the 60g heavy cream over the chocolate. Set the bowl over the simmering water (ensure the bowl’s bottom doesn’t touch the water) and let it sit for 1 minute—this softens the chocolate.
3. Stir to make smooth ganache: Use a silicone spatula to gently stir the chocolate and heavy cream together, moving in slow circles. Keep stirring until all the chocolate is fully melted and the mixture becomes smooth, velvety, and free of lumps (this takes about 2–3 minutes).
4. Cool the ganache: Remove the bowl from the double-boiler and set it aside at room temperature to cool for 10 minutes. The ganache should thicken slightly but still be spreadable—if it’s too runny, it will ooze out of the cookie sandwiches; if it’s too thick, warm it over the double-boiler for 10 seconds to loosen.

3. Assemble the “Dirty” Cookies

Now comes the fun part—putting it all together and getting that signature “dirty” cocoa coating!

1. Sandwich with ganache: Take one cookie circle and spread a generous tablespoon of cooled ganache over its surface (leave a small border around the edge so the ganache doesn’t ooze out too much). Place another cookie circle on top to make a sandwich. Press down gently to seal the two layers together. Repeat this with all the cookie circles—you’ll have 8–10 sandwich cookies.
2. Coat with cocoa powder: Pour the extra cocoa powder into a shallow dish. Hold a cookie sandwich by its edge, then dip and roll it in the cocoa powder—make sure the entire outer surface (including the sides) is covered in cocoa. Don’t worry if some cocoa sticks unevenly—that’s the “dirty” look we want! Tap off any excess cocoa powder over the dish to avoid waste.

4. Serve & Enjoy

These Chocolate Dirty Soft Cookies are best eaten fresh, but they’ll stay soft and delicious for up to 2 days if stored in an airtight container at room temperature (keep them away from heat, or the ganache may melt).

Serve them with a glass of cold milk or a cup of coffee—each bite is a mix of soft cookie and creamy ganache, with a dusty cocoa finish that’s pure chocolate heaven.

More Chocolatey Treats for You!

If this Chocolate Financiers has you craving even more chocolate goodness, why not try these other amazing recipes? Whether you love bread, cake, ice cream, or traditional treats, there’s something here for every (chocolate fan):

• Oreo Chocolate Bread
• Strawberry Cheesecake Chocolate Cake
• Chocolate Ice Cream
• Chocolate Tiramisu
• Chocolate Crusted Molten Cheesecake
• Matcha Chocolate Mooncakes
• Chocolate Mooncakes
• Chocolate Crunch Pudding Tarts
• Triple Crunch Chocolate Nut Cookies
• Chocolate Oreo Mochi Balls
• Chocolate Lava Bread with Snowy Top

Pro Tips for Perfect Cookies

• Don’t overbake the cookie base: 8 minutes is just right—overbaking will dry out the cookies and ruin their soft texture. If you’re unsure, check the edges: they should be set, but the center should still feel slightly squishy.
• Master the double-boiler for ganache: Keep the water at a gentle simmer (not boiling) to avoid burning the chocolate. Burnt chocolate will make the ganache taste bitter and grainy.
• Use high-quality chocolate: Since chocolate is the star here, investing in good dark chocolate (60%+ cocoa) will make a huge difference in flavor—skip cheap chocolate, as it can taste waxy or overly sweet.
• Customize the “dirty” coating: For extra crunch, mix a little crushed chocolate chips or chopped nuts into the cocoa powder before coating the cookies.
  

  Chocolate Dirty Soft Cookies

  The recipe is straightforward, with no fancy techniques—just mixing, baking, and assembling. Let me walk you through how to make these indulgent cookies that’ll satisfy any chocolate craving.

  Print Recipe Pin Recipe

  Course Dessert

  Cuisine French

  Servings 4

  Ingredients

    

  For the Chocolate Cookie Base

  • 100 g dark chocolate 60–70% cocoa content, chopped into small pieces for easy melting
  • 150 g unsalted butter cut into cubes; softened slightly but not melted
  • 120 g granulated sugar adjust to taste if you prefer less sweetness
  • 5 large eggs room temperature, beaten; helps the batter mix smoothly
  • 25 g unsweetened cocoa powder sifted to avoid lumps
  • 150 g cake flour low-gluten flour; sifted for a soft, tender cookie texture

  For the Chocolate Ganache Filling

  • 30 g dark chocolate chopped into small pieces
  • 60 g heavy cream
  • For Coating
  • 30 g unsweetened cocoa powder extra, for rolling the cookies—use Dutch-processed cocoa for a deeper flavor

  Tools Needed

  • A 20cm square baking pan lined with parchment paper
  • A small saucepan for double-boiling
  • A heatproof bowl for melting chocolate
  • A round cookie cutter about 5cm in diameter
  • A small spatula for spreading ganache

  Instructions

   

  Make the Chocolate Cookie Base

  • The cookie base is soft and fudgy—think of it as a dense, cake-like cookie that holds the ganache perfectly.
  • 1.Melt chocolate and butter: Fill a small saucepan with 2–3cm of water and bring it to a gentle simmer (this is the double-boiler method). Place the chopped dark chocolate and cubed butter in a heatproof bowl, then set the bowl over the saucepan (make sure the bowl’s bottom doesn’t touch the water). Stir gently with a silicone spatula until both are fully melted and the mixture is smooth (about 3–4 minutes). Remove the bowl from the heat and let it cool for 5 minutes—you don’t want hot chocolate to cook the eggs.
  • 2.Mix in sugar and eggs: Add the granulated sugar to the cooled chocolate-butter mixture and stir until fully combined. Then, pour in the beaten eggs gradually, stirring well after each addition. This ensures the eggs blend smoothly and the batter doesn’t curdle. Keep stirring until the mixture is glossy and uniform.
  • 3.Add dry ingredients: Sift the cocoa powder and cake flour directly into the chocolate-egg mixture. Use a spatula to fold the dry ingredients into the wet ones—stir gently until there are no visible lumps. Don’t overmix! Overmixing can make the cookie base tough instead of soft.
  • 4.Bake the cookie sheet: Pour the smooth batter into the lined square baking pan and spread it evenly with a spatula (the batter should be about 1cm thick). Preheat your oven to 180°C (356°F), then bake the batter for 8 minutes. Important: Don’t overbake! The cookie sheet should still be slightly soft in the center—it will firm up as it cools.
  • 5.Cut into rounds: Let the baked cookie sheet cool completely in the pan (about 15 minutes). Once cool, use the round cookie cutter to punch out 16–20 circles (you’ll need two circles per cookie). Gather any leftover cookie scraps (you can eat them as a snack or re-roll them gently to cut more circles, though they may be a little less soft).

  Prepare the Chocolate Ganache Filling

  • This ganache is creamy, rich, and the perfect glue for the cookie layers—plus, it adds that extra chocolatey kick.
  • 1.Prepare the double-boiler: Fill a small saucepan with 2–3cm of water and heat it over low heat until it simmers (do not let the water boil).
  • 2.Melt chocolate with heavy cream: Place the chopped dark chocolate in a heatproof bowl, then pour the 60g heavy cream over the chocolate. Set the bowl over the simmering water (ensure the bowl’s bottom doesn’t touch the water) and let it sit for 1 minute—this softens the chocolate.
  • 3.Stir to make smooth ganache: Use a silicone spatula to gently stir the chocolate and heavy cream together, moving in slow circles. Keep stirring until all the chocolate is fully melted and the mixture becomes smooth, velvety, and free of lumps (this takes about 2–3 minutes).
  • 4.Cool the ganache: Remove the bowl from the double-boiler and set it aside at room temperature to cool for 10 minutes. The ganache should thicken slightly but still be spreadable—if it’s too runny, it will ooze out of the cookie sandwiches; if it’s too thick, warm it over the double-boiler for 10 seconds to loosen.

  Assemble the “Dirty” Cookies

  • Now comes the fun part—putting it all together and getting that signature “dirty” cocoa coating!
  • 1.Sandwich with ganache: Take one cookie circle and spread a generous tablespoon of cooled ganache over its surface (leave a small border around the edge so the ganache doesn’t ooze out too much). Place another cookie circle on top to make a sandwich. Press down gently to seal the two layers together. Repeat this with all the cookie circles—you’ll have 8–10 sandwich cookies.
  • 2.Coat with cocoa powder: Pour the extra cocoa powder into a shallow dish. Hold a cookie sandwich by its edge, then dip and roll it in the cocoa powder—make sure the entire outer surface (including the sides) is covered in cocoa. Don’t worry if some cocoa sticks unevenly—that’s the “dirty” look we want! Tap off any excess cocoa powder over the dish to avoid waste.

  Serve & Enjoy

  • These Chocolate Dirty Soft Cookies are best eaten fresh, but they’ll stay soft and delicious for up to 2 days if stored in an airtight container at room temperature (keep them away from heat, or the ganache may melt).
  • Serve them with a glass of cold milk or a cup of coffee—each bite is a mix of soft cookie and creamy ganache, with a dusty cocoa finish that’s pure chocolate heaven.

Let me introduce you to my new favorite French treat—Chocolate Financiers! These little cakes are total classics in French patisseries, and once you take a bite, you’ll see why.

They’ve got that perfect contrast: a crisp, slightly caramelized outer layer and a soft, moist interior that’s packed with rich chocolate flavor.

The best part? They’re so easy to make—no fancy skills needed, just mix a few ingredients and pop them in the oven. If you’re a chocolate lover, this recipe is a must-try. Let’s bake these delicious little gems together!

Ingredients List (Makes 10 small financiers)

• 80g unsalted butter
• 80g egg whites (from about 2–3 large eggs; room temperature is best for easier mixing)
• 60g granulated sugar
• 25g cake flour (low-gluten flour)
• 64g almond flour
• 10g honey
• 15g unsweetened cocoa powder
• Chocolate sauce (for drizzling on top after baking—store-bought or homemade both work)
• Additional butter (for greasing the financier molds)

Step-by-Step Instructions

1. Make the Caramelized Butter (the Secret to Nutty Flavor!)

Caramelized butter is what makes financiers taste so special—it adds a warm, toasty note that pairs amazing with chocolate. Here’s how to make it:

1. Cut the 80g butter into small cubes and put them in a small saucepan. Melt the butter over medium-low heat, stirring occasionally with a silicone spatula.
2. Once the butter is fully melted, keep heating it—you’ll see foam form on top. Keep stirring gently until the foam subsides and the butter turns a light golden brown color (this takes about 3–5 minutes). You’ll also smell a nutty aroma—that’swhen it’s ready!
3. Immediately remove the saucepan from heat and strain the caramelized butter through a fine-mesh sieve into a heatproof bowl. This removes any milk solids, keeping the butter smooth. Let it cool to room temperature (about 15 minutes)—we don’t want hot butter to cook the egg whites later.

2. Mix the Batter (Super Simple – No Electric Mixer Needed!)

1. In a large mixing bowl, add the egg whites, granulated sugar, and honey. Use a whisk to stir the mixture vigorously for 1–2 minutes until the sugar starts to dissolve and the mixture looks slightly frothy. You don’t need to whip it into peaks—just mix until combined!
2. Sift the cake flour, almond flour, and cocoa powder directly into the egg white mixture. This step is crucial for a smooth, lump-free batter—sifting breaks up any clumps in the dry ingredients.
3. Use the whisk to stir the dry and wet ingredients together until just combined. Don’t overmix—stop as soon as you can’t see any dry powder. Overmixing will make the financiers dense instead of light.
4. Slowly pour the cooled caramelized butter into the batter, stirring gently with the whisk as you go. Keep stirring until the butter is fully incorporated and the batter is smooth and glossy.

3. Prep the Molds & Chill the Batter

1. Grease the financier molds (you can use a 10-cup mini muffin tin if you don’t have special financier molds) lightly with a little butter. This ensures the cakes don’t stick when they’re done baking.
2. Transfer the chocolate financier batter into a piping bag (or a plastic bag with a small corner cut off). Pipe the batter into the greased molds, filling each one about 90% full. The batter will rise a little when baking, so don’t fill them all the way to the top.
3. Let the filled molds sit in the refrigerator for 15–20 minutes to chill the batter. Chilling helps the financiers hold their shape while baking and gives them a better texture—trust me, this short wait is worth it!

4. Bake the Financiers (Get Ready for That Amazing Aroma!)

1. Preheat your oven to 180°C (356°F). If your oven has a “bake mode” like mine, select it—my oven even preheats automatically to the right temperature, which takes the guesswork out of it!
2. Once the oven is preheated, place the chilled molds on the middle rack. Bake for 20 minutes. Halfway through baking (at the 10-minute mark), rotate the molds 180°°C (356°F) to make sure all the financiers bake evenly.
3. How to tell they’re done? The financiers should be puffed up, have a crisp golden-brown top, and a toothpick inserted into the center of one should come out clean (or with just a few moist crumbs—don’t overbake them, or they’ll dry out!).

5. Finish & Serve (The Best Part!)

1. Take the molds out of the oven and let the financiers cool for 5 minutes. Then, gently pop them out of the molds—they should come out easily if you greased the molds well.
2. Place the cooled financiers on a serving plate and drizzle them with chocolate sauce. You can be as generous as you want—more chocolate never hurts!
3. Serve them warm or at room temperature. They’re perfect for afternoon tea, a sweet snack, or even as a dessert after dinner. Every bite is crispy on the outside, soft on the inside, and full of chocolatey goodness—you’ll want to eat more than one!

 More Chocolatey Treats for You!

If this Chocolate Financiers has you craving even more chocolate goodness, why not try these other amazing recipes? Whether you love bread, cake, ice cream, or traditional treats, there’s something here for every (chocolate fan):

• Oreo Chocolate Bread
• Strawberry Cheesecake Chocolate Cake
• Chocolate Ice Cream
• Chocolate Tiramisu
• Chocolate Crusted Molten Cheesecake
• Matcha Chocolate Mooncakes
• Chocolate Mooncakes
• Chocolate Crunch Pudding Tarts
• Triple Crunch Chocolate Nut Cookies
• Chocolate Oreo Mochi Balls
• Chocolate Lava Bread with Snowy Top

Pro Tips for Perfect Chocolate Financiers

• Don’t rush the caramelized butter: Burning the butter will make it taste bitter, so keep an eye on it and stir gently. The light golden color and nutty smell are your cues to stop.
• Use finely ground almond flour: Coarse almond flour will make the batter lumpy, so opt for finely ground if you can. If you only have almond meal, you can sift it to remove the larger bits.
• Chill the batter: This step helps the financiers develop a better texture—they’ll be lighter and hold their shape better when baking.
• Don’t overfill the molds: Filling them 90% full gives the batter room to rise without overflowing, resulting in neat, perfectly shaped financiers.

These Chocolate Financiers are such a wonderful way to enjoy a classic French dessert at home. They’re easy to make, look impressive, and taste absolutely delicious—perfect for sharing with family or even gifting to friends. I hope you love them as much as I do—happy baking!

Classic French Dessert: Chocolate Financiers – Love at First Bite

They’ve got that perfect contrast: a crisp, slightly caramelized outer layer and a soft, moist interior that’s packed with rich chocolate flavor. The best part? They’re so easy to make—no fancy skills needed, just mix a few ingredients and pop them in the oven. If you’re a chocolate lover, this recipe is a must-try. Let’s bake these delicious little gems together!

Print Recipe Pin Recipe

Course Dessert

Cuisine French

Servings 4

Ingredients

  

• 80 g unsalted butter
• 80 g egg whites from about 2–3 large eggs; room temperature is best for easier mixing
• 60 g granulated sugar
• 25 g cake flour low-gluten flour
• 64 g almond flour
• 10 g honey
• 15 g unsweetened cocoa powder
• Chocolate sauce for drizzling on top after baking—store-bought or homemade both work
• Additional butter for greasing the financier molds

Instructions

 

Make the Caramelized Butter (the Secret to Nutty Flavor!)

• Caramelized butter is what makes financiers taste so special—it adds a warm, toasty note that pairs amazing with chocolate. Here’s how to make it:
• 1.Cut the 80g butter into small cubes and put them in a small saucepan. Melt the butter over medium-low heat, stirring occasionally with a silicone spatula.
• 2.Once the butter is fully melted, keep heating it—you’ll see foam form on top. Keep stirring gently until the foam subsides and the butter turns a light golden brown color (this takes about 3–5 minutes). You’ll also smell a nutty aroma—that’s when it’s ready!
• 3.Immediately remove the saucepan from heat and strain the caramelized butter through a fine-mesh sieve into a heatproof bowl. This removes any milk solids, keeping the butter smooth. Let it cool to room temperature (about 15 minutes)—we don’t want hot butter to cook the egg whites later.

Mix the Batter (Super Simple – No Electric Mixer Needed!)

• 1.In a large mixing bowl, add the egg whites, granulated sugar, and honey. Use a whisk to stir the mixture vigorously for 1–2 minutes until the sugar starts to dissolve and the mixture looks slightly frothy. You don’t need to whip it into peaks—just mix until combined!
• 2.Sift the cake flour, almond flour, and cocoa powder directly into the egg white mixture. This step is crucial for a smooth, lump-free batter—sifting breaks up any clumps in the dry ingredients.
• 3.Use the whisk to stir the dry and wet ingredients together until just combined. Don’t overmix—stop as soon as you can’t see any dry powder. Overmixing will make the financiers dense instead of light.
• 4.Slowly pour the cooled caramelized butter into the batter, stirring gently with the whisk as you go. Keep stirring until the butter is fully incorporated and the batter is smooth and glossy.

Prep the Molds & Chill the Batter

• 1.Grease the financier molds (you can use a 10-cup mini muffin tin if you don’t have special financier molds) lightly with a little butter. This ensures the cakes don’t stick when they’re done baking.
• 2.Transfer the chocolate financier batter into a piping bag (or a plastic bag with a small corner cut off). Pipe the batter into the greased molds, filling each one about 90% full. The batter will rise a little when baking, so don’t fill them all the way to the top.
• 3.Let the filled molds sit in the refrigerator for 15–20 minutes to chill the batter. Chilling helps the financiers hold their shape while baking and gives them a better texture—trust me, this short wait is worth it!

Bake the Financiers (Get Ready for That Amazing Aroma!)

• 1.Preheat your oven to 180°C (356°F). If your oven has a “bake mode” like mine, select it—my oven even preheats automatically to the right temperature, which takes the guesswork out of it!
• 2.Once the oven is preheated, place the chilled molds on the middle rack. Bake for 20 minutes. Halfway through baking (at the 10-minute mark), rotate the molds 180°°C (356°F) to make sure all the financiers bake evenly.
• 3.How to tell they’re done? The financiers should be puffed up, have a crisp golden-brown top, and a toothpick inserted into the center of one should come out clean (or with just a few moist crumbs—don’t overbake them, or they’ll dry out!).

Finish & Serve (The Best Part!)

• 1.Take the molds out of the oven and let the financiers cool for 5 minutes. Then, gently pop them out of the molds—they should come out easily if you greased the molds well.
• 2.Place the cooled financiers on a serving plate and drizzle them with chocolate sauce. You can be as generous as you want—more chocolate never hurts!
• 3.Serve them warm or at room temperature. They’re perfect for afternoon tea, a sweet snack, or even as a dessert after dinner. Every bite is crispy on the outside, soft on the inside, and full of chocolatey goodness—you’ll want to eat more than one!

Guys, let me gush about this snack I’ve been obsessed with lately—these Taro Crispy Raw Chocolate Bars! They’re literally melt-in-your-mouth good, and I had to share the recipe ASAP.

Imagine: a smooth, taro-flavored raw chocolate center that dissolves on your tongue, wrapped in a crisp, nutty taro chocolate coating.

Every bite is sweet, creamy, and crunchy all at once, and the best part? It’s so easy to make—no baking, just melting, freezing, and dipping. If you love taro or chocolate (or both!), you’re gonna fall for this. Let’s make it together!

Ingredients List (Makes 8–10 bars)

For the Taro Raw Chocolate Center

• 160g white chocolate
• 120g taro-flavored chocolate（or use regular chocolate with 1 tsp taro powder mixed in if you can’t find it)
• 100g heavy cream
• 8g glucose syrup
• 8g unsalted butter

For the Crispy Coating

• 100g taro-flavored chocolate
• 30g coconut oil
• 30g mixed nut

Tools Needed

• A rectangular silicone mold (for raw chocolate bars, about 10cm long × 2cm wide × 2cm thick) or popsicle molds
• A piping bag (or a plastic bag with a corner cut off)
• A shallow bowl (for mixing the crispy coating)
• A fork (for lifting raw chocolate bars when coating)

Step-by-Step Instructions

1. Make the Taro Raw Chocolate Center (the Melty Star!)

1. Prep the double boiler: Fill a small saucepan with 2–3cm of water and bring it to a gentle simmer (not boiling—too much heat will burn the chocolate). Place a heatproof bowl on top of the saucepan, making sure the bowl’s bottom doesn’t touch the water.
2. Melt all center ingredients: Add the chopped white chocolate, taro chocolate, softened butter, heavy cream, and glucose syrup to the heatproof bowl. Stir gently with a silicone spatula as the ingredients melt—take your time, and keep the heat low. You want a smooth, lump-free mixture (if there are small lumps, keep stirring until they dissolve).
3. Pipe into molds & freeze: Let the chocolate mixture cool for 5 minutes (it should still be liquid but not hot). Transfer it to a piping bag and squeeze it evenly into the silicone mold, filling each cavity to the top. Tap the mold gently on the counter a few times to release any air bubbles (this keeps the center smooth). Cover the mold with plastic wrap and freeze for at least 4 hours—overnight is even better! The longer it freezes, the easier it’ll be to unmold and coat.

2. Make the Crispy Taro Coating (the Crunchy Upgrade!)

1. Melt coating chocolate & coconut oil: Use the same double boiler setup (wipe the bowl clean first if needed). Add the chopped taro chocolate and coconut oil to the bowl. Stir gently until both are fully melted and the mixture is smooth—this should take 2–3 minutes.
2. Add nut : Turn off the heat and take the bowl off the saucepan. Immediately stir in the chopped nut until they’re evenly coated with the chocolate-coconut oil mixture. Let the coating cool for 3 minutes—if it’s too hot, it’ll melt the frozen raw chocolate center; if it’s too cold, it’ll thicken and be hard to dip.

3. Coat the Raw Chocolate Bars & Set

1. Unmold the frozen center: Take the mold out of the freezer and gently push the bottom of each cavity to pop out the frozen taro raw chocolate bars. Place them on a plate lined with parchment paper (don’t let them sit at room temperature—they’ll start to melt quickly!).
2. Dip in crispy coating: Pick up one frozen raw chocolate bar with a fork (stab it lightly in the middle so it’s easy to hold). Dip it fully into the taro chocolate-nut coating, twisting the fork slightly to make sure every side is covered. Let any excess coating drip back into the bowl—you want a thin, even layer (thick coating will be less crispy).
3. Let it set: Place the coated bar back on the parchment-lined plate. Repeat with all the bars. Once all are coated, put the plate back in the freezer for 15–20 minutesto let the crispy coating set completely.

4. Serve & Enjoy (the Best Part!)

Take the bars out of the freezer 2–3 minutes before serving—this lets the center soften just a little (so it melts in your mouth) but keeps the coating crispy. Bite into one, and you’ll get that perfect combo: creamy taro raw chocolate inside, crunchy nutty coating outside. It’s sweet, not too heavy, and so addictive—I promise you’ll want more than one!

Pro Tips for Perfection

• Chop chocolate finely: Smaller chocolate pieces melt faster and more evenly, so take the time to chop them up—no big chunks!
• Don’t overheat the chocolate: Burning chocolate makes it grainy and bitter. Keep the double boiler on low heat, and stir constantly.
• Toast the nut  (optional): For extra flavor, toast the nut in a dry pan over low heat for 2–3 minutes until fragrant. Let them cool before adding to the coating—this prevents the chocolate from melting too much.
• Store smart: Keep leftover bars in an airtight container in the freezer for up to 2 weeks. They’ll stay fresh and crispy, so you can enjoy them anytime you crave a sweet treat.

I hope you love these Melt-in-Mouth Taro Crispy Raw Chocolate Bars as much as I do! They’re perfect for snacking, sharing with friends, or even gifting (wrap them in pretty paper, and everyone will be impressed). Give them a try, and let me know how your version turns out—happy making!

Melt-in-Mouth Taro Crispy Raw Chocolate Bars

Every bite is sweet, creamy, and crunchy all at once, and the best part? It’s so easy to make—no baking, just melting, freezing, and dipping. If you love taro or chocolate (or both!), you’re gonna fall for this. Let’s make it together!

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 4

Ingredients

  

For the Taro Raw Chocolate Center

• 160 g white chocolate
• 120 g taro-flavored chocolate chopped; look for taro chocolate bars or use regular chocolate with 1 tsp taro powder mixed in if you can’t find it
• 100 g heavy cream
• 8 g glucose syrup
• 8 g unsalted butter

For the Crispy Coating

• 100 g taro-flavored chocolate
• 30 g coconut oil
• 30 g mixed nut

Tools Needed

• A rectangular silicone mold for raw chocolate bars, about 10cm long × 2cm wide × 2cm thick or popsicle molds
• A piping bag or a plastic bag with a corner cut off
• A shallow bowl for mixing the crispy coating
• A fork for lifting raw chocolate bars when coating

Instructions

 

Make the Taro Raw Chocolate Center (the Melty Star!)

• 1.Prep the double boiler: Fill a small saucepan with 2–3cm of water and bring it to a gentle simmer (not boiling—too much heat will burn the chocolate). Place a heatproof bowl on top of the saucepan, making sure the bowl’s bottom doesn’t touch the water.
• 2.Melt all center ingredients: Add the chopped white chocolate, taro chocolate, softened butter, heavy cream, and glucose syrup to the heatproof bowl. Stir gently with a silicone spatula as the ingredients melt—take your time, and keep the heat low. You want a smooth, lump-free mixture (if there are small lumps, keep stirring until they dissolve).
• 3.Pipe into molds & freeze: Let the chocolate mixture cool for 5 minutes (it should still be liquid but not hot). Transfer it to a piping bag and squeeze it evenly into the silicone mold, filling each cavity to the top. Tap the mold gently on the counter a few times to release any air bubbles (this keeps the center smooth). Cover the mold with plastic wrap and freeze for at least 4 hours—overnight is even better! The longer it freezes, the easier it’ll be to unmold and coat.

Make the Crispy Taro Coating (the Crunchy Upgrade!)

• 1.Melt coating chocolate & coconut oil: Use the same double boiler setup (wipe the bowl clean first if needed). Add the chopped taro chocolate and coconut oil to the bowl. Stir gently until both are fully melted and the mixture is smooth—this should take 2–3 minutes.
• 2.Add nut : Turn off the heat and take the bowl off the saucepan. Immediately stir in the chopped nut until they’re evenly coated with the chocolate-coconut oil mixture. Let the coating cool for 3 minutes—if it’s too hot, it’ll melt the frozen raw chocolate center; if it’s too cold, it’ll thicken and be hard to dip.

Coat the Raw Chocolate Bars & Set

• 1.Unmold the frozen center: Take the mold out of the freezer and gently push the bottom of each cavity to pop out the frozen taro raw chocolate bars. Place them on a plate lined with parchment paper (don’t let them sit at room temperature—they’ll start to melt quickly!).
• 2.Dip in crispy coating: Pick up one frozen raw chocolate bar with a fork (stab it lightly in the middle so it’s easy to hold). Dip it fully into the taro chocolate-nut coating, twisting the fork slightly to make sure every side is covered. Let any excess coating drip back into the bowl—you want a thin, even layer (thick coating will be less crispy).
• 3.Let it set: Place the coated bar back on the parchment-lined plate. Repeat with all the bars. Once all are coated, put the plate back in the freezer for 15–20 minutes to let the crispy coating set completely.

Serve & Enjoy (the Best Part!)

• Take the bars out of the freezer 2–3 minutes before serving—this lets the center soften just a little (so it melts in your mouth) but keeps the coating crispy. Bite into one, and you’ll get that perfect combo: creamy taro raw chocolate inside, crunchy nutty coating outside. It’s sweet, not too heavy, and so addictive—I promise you’ll want more than one!

Tanghulu, the classic Chinese street food with a crunchy sugar shell and tangy-sweet fruit center, is easier to make at home than you think!

This recipe uses strawberries and hawthorns—two perfect fruits for balancing the sweetness of the sugar coating.

No fail, no sticky teeth, just that nostalgic, crispy-tart flavor you love. Let’s recreate this childhood favorite!

📜 Ingredients List (Serves 4–6)

• 200g granulated sugar (white sugar works best for a clear, crispy coating)
• 150g waterA few drops of fresh lemon juice (prevents the sugar from crystallizing and makes the coating extra crispy)
• 200g fresh strawberries (large or medium; choose firm, ripe ones—avoid overripe, mushy ones)
• 200g fresh hawthorns (also called “Chinese hawberries”; wash thoroughly and remove seeds if preferred—use a small knife to cut them in half and scoop out the seeds)
• 8–10 bamboo skewers (15–20cm long; soak in water for 10 minutes first to prevent burning when handling)

👩🍳 Step-by-Step Instructions

1. Prep the Fruits & Skewers

1. Clean and dry the fruits: Place strawberries and hawthorns in a colander. Rinse them under running water gently (don’t rub too hard—strawberries are delicate!). For strawberries, twist off the green stems. Pat all fruits drycompletely with paper towels—this is KEY! If the fruits have any moisture, the sugar coating won’t stick properly.
2. Skewer the fruits: Take the soaked bamboo skewers (drain excess water first). Thread the fruits onto the skewers—you can mix strawberries and hawthorns (e.g., 2 strawberries + 2 hawthorns per skewer) or make single-fruit skewers. Leave a 2–3cm gap at the top of the skewer for easy holding. Set the skewers aside on a plate lined with parchment paper.

2. Make the Crispy Sugar Coating

1. Cook the sugar syrup: In a small, deep saucepan (stainless steel or non-stick works best—avoid aluminum pans which can react with sugar), add 200g granulated sugar and 150g water. Drizzle in a few drops of lemon juice. Stir the mixture gently with a wooden spoononly before turning on the heat—this ensures the sugar dissolves evenly.
2. Boil the syrup: Turn the heat to medium-high. Let the mixture boil without stirring (stirring after boiling can cause the sugar to crystallize, making the coating grainy). Let it cook until the syrup thickens slightly—you’ll see small bubbles forming on the surface (about 3–4 minutes).
3. Test the syrup consistency: Reduce the heat to low. Continue cooking until the syrup turns a very pale golden color (do NOT let it turn dark brown—this will make it bitter). To check if it’s ready, dip the tip of a wooden chopstick into the syrup, then immediately dip it into a bowl of cold water. After 2–3 seconds, take it out: the sugar should harden quickly and be crispy when you bite it. If it’s sticky, cook the syrup for another 30 seconds and test again.

3. Coat the Fruit Skewers

1. Keep the syrup warm: Once the syrup is ready, turn the heat to thelowest setting—this keeps the syrup liquid but prevents it from burning while you coat the skewers.
2. Dip and coat: Hold a fruit skewer by the top (the uncovered part). Tilt the saucepan slightly to make the syrup pool to one side, then dip the skewered fruits into the syrup. Rotate the skewer slowly to ensure every piece of fruit is evenly coated with a thin layer of syrup. Let any excess syrup drip back into the pan (this avoids thick, sticky clumps).
3. Set the coating: Immediately place the coated skewer back on the parchment-lined plate. Let it sit for 5–10 minutes at room temperature—the sugar coating will harden completely during this time. Repeat with all skewers.

4. Serve & Enjoy

Once the sugar coating is fully crispy, your Tanghulu is ready to eat! Serve them fresh—they’re best enjoyed within 2–3 hours of making (after that, the coating may start to soften from the fruit’s moisture). For an extra fun touch, serve them on a small plate with a napkin—they’re perfect for snacking while watching a game (like the World Cup!) or sharing with family.

💡 Pro Tips for Perfect Tanghulu

• Dry fruits thoroughly: As mentioned earlier, moisture is the enemy of a crispy coating. Pat the fruits until they’re completely dry—you can even let them air-dry for 10 minutes after patting.
• Don’t stir the syrup after boiling: Stirring causes sugar crystals to form, which ruins the crispy texture. If you see crystals forming on the pan’s edges, wipe them down with a clean, damp brush.
• Use a small saucepan: A smaller pan makes it easier to coat the skewers, as the syrup is deeper and more concentrated.
• Customize the fruits: While strawberries and hawthorns are classic, you can also use grapes, blueberries, or even apple chunks—just make sure they’re firm and dry!

Enjoy your homemade Tanghulu—crunchy on the outside, tangy-sweet on the inside, and full of childhood nostalgia. It’s a treat that both kids and adults will love! 😊

Crispy Sugar-Coated Fruit Skewers (Tanghulu)

Tanghulu, the classic Chinese street food with a crunchy sugar shell and tangy-sweet fruit center, is easier to make at home than you think! This recipe uses strawberries and hawthorns—two perfect fruits for balancing the sweetness of the sugar coating. No fail, no sticky teeth, just that nostalgic, crispy-tart flavor you love. Let’s recreate this childhood favorite!

Print Recipe Pin Recipe

Course Dessert

Cuisine Chinese

Servings 4

Ingredients

  

• 200 g granulated sugar white sugar works best for a clear, crispy coating
• 150 g waterA few drops of fresh lemon juice prevents the sugar from crystallizing and makes the coating extra crispy
• 200 g fresh strawberries large or medium; choose firm, ripe ones—avoid overripe, mushy ones
• 200 g fresh hawthorns also called “Chinese hawberries”; wash thoroughly and remove seeds if preferred—use a small knife to cut them in half and scoop out the seeds
• 8 –10 bamboo skewers 15–20cm long; soak in water for 10 minutes first to prevent burning when handling

Instructions

 

Prep the Fruits & Skewers

• Clean and dry the fruits: Place strawberries and hawthorns in a colander. Rinse them under running water gently (don’t rub too hard—strawberries are delicate!). For strawberries, twist off the green stems. Pat all fruits dry completely with paper towels—this is KEY! If the fruits have any moisture, the sugar coating won’t stick properly.
• Skewer the fruits: Take the soaked bamboo skewers (drain excess water first). Thread the fruits onto the skewers—you can mix strawberries and hawthorns (e.g., 2 strawberries + 2 hawthorns per skewer) or make single-fruit skewers. Leave a 2–3cm gap at the top of the skewer for easy holding. Set the skewers aside on a plate lined with parchment paper.

Make the Crispy Sugar Coating

• Cook the sugar syrup: In a small, deep saucepan (stainless steel or non-stick works best—avoid aluminum pans which can react with sugar), add 200g granulated sugar and 150g water. Drizzle in a few drops of lemon juice. Stir the mixture gently with a wooden spoon only before turning on the heat—this ensures the sugar dissolves evenly.
• Boil the syrup: Turn the heat to medium-high. Let the mixture boil without stirring (stirring after boiling can cause the sugar to crystallize, making the coating grainy). Let it cook until the syrup thickens slightly—you’ll see small bubbles forming on the surface (about 3–4 minutes).
• Test the syrup consistency: Reduce the heat to low. Continue cooking until the syrup turns a very pale golden color (do NOT let it turn dark brown—this will make it bitter). To check if it’s ready, dip the tip of a wooden chopstick into the syrup, then immediately dip it into a bowl of cold water. After 2–3 seconds, take it out: the sugar should harden quickly and be crispy when you bite it. If it’s sticky, cook the syrup for another 30 seconds and test again.

Coat the Fruit Skewers

• Keep the syrup warm: Once the syrup is ready, turn the heat to the lowest setting—this keeps the syrup liquid but prevents it from burning while you coat the skewers.
• Dip and coat: Hold a fruit skewer by the top (the uncovered part). Tilt the saucepan slightly to make the syrup pool to one side, then dip the skewered fruits into the syrup. Rotate the skewer slowly to ensure every piece of fruit is evenly coated with a thin layer of syrup. Let any excess syrup drip back into the pan (this avoids thick, sticky clumps).
• Set the coating: Immediately place the coated skewer back on the parchment-lined plate. Let it sit for 5–10 minutes at room temperature—the sugar coating will harden completely during this time. Repeat with all skewers.

Serve & Enjoy

• Once the sugar coating is fully crispy, your Tanghulu is ready to eat! Serve them fresh—they’re best enjoyed within 2–3 hours of making (after that, the coating may start to soften from the fruit’s moisture). For an extra fun touch, serve them on a small plate with a napkin—they’re perfect for snacking while watching a game (like the World Cup!) or sharing with family.