Ingredients
For 30 servings
125 grams (about 4 1/4 ounces) unsweetened cocoa powder
125 grams (about 4 1/4 ounces) cocoa powder
10 grams (about 1/3 of an ounce) cinnamon
9 grams (about 1/3 of an ounce) coffee
1 kilo (about 2 pounds) dark chocolate
300 (about 10 1/2 ounces) grams flour
1 kilo (about 2 pounds) shelled almonds
1 kilo (about 2 pounds) honey
1 kilo (about 2 pounds) hazelnuts
10 grams (about 1/3 of an ounce) nutmeg
700 grams (about 1 1/2 pounds) shelled walnuts
25 grams (about about 4/5 of an ounce) pepper
250 grams (about 8 3/4 ounces) pine nuts
250 grams (about about 8 3/4 ounces) raisins
1 kilo (about 2 pounds) sugar
Original Italian text
Cacao amaro (125 g)
Cacao zuccherato (125 g)
Cannella (10 g)
Caff? (9)
Cioccolato fondente (1 Kg)
Farina (300 g)
Mandorle sgusciate (1 Kg)
Miele (1 Kg)
Nocciole (1 Kg)
Noce moscata (10 g)
Noci sgusciate (700 g)
Pepe (25 g)
Pinoli (250 g)
Uva Secca (250 g)
Zucchero (1 Kg)
Directions
Soak raisins in warm water for about 20 minutes.
Meanwhile, toast the almonds and hazelnuts in the oven for about 5 minutes.
Melt the chocolate with honey in a saucepan. Once melted, add coffee and sugar and mix.
Combine all ingredients except the flour in a saucepan and stir vigorously with a large wooden spoon, until mixture is smooth.
Spread the mixture onto a pastry board and let cool for 12 hours.
Separate, finally, the compound with a large wooden spoon
to form the circular blocks of the weight of approximately 0.25 kg.
Bake for about 10 minutes.
Preparazione (Original Italian Text)
Mettere a bagno l'uva secca in acqua tiepida per circa 20 minuti.
Nel frattempo, tostare le mandorle e le nocciole al forno per circa 5 minuti.
Sciogliere il ciocciolato fondente con il miele in una pentola.
Non appena sciolto, aggiungere caffe e lo zucchero e mescolare.
Unire tutti gli ingredienti, eccetto la farina, in una casseruola e mescolare con forza con un grande cucchiaio di legno.
Come addensante utilizzare la farina fino ad ottenere un composto omogeneo.
Stendere il composto in una spianatoia e lasciarlo raffreddare per 12 ore circa.
Separare, infine, il composto con un grande cucchiaio di legno fino a formare dei blocchi circolari del peso di circa 0.25 Kg.
Cuocere al forno per circa 10 minuti.
Notes
The following text was taken from the Italian Wikipedia (google machine translation: "The pampepato or pampapato, is a gentle form of lenticular, typical of rural areas of central and northern Italy." Original Italian text: "Il pampepato o pampapato, un dolce di forma lenticolare, tipico delle aree rurali del centro-nord Italia." Photo: Mary Melfi. |
