For all the chocolate lovers, this one is for you! Chocolate covered Melomakarona. Incredibly moist, soaked in an aromatic honey syrup and dipped in melted chocolate.. Who can really resist?
For the traditional melomakarona recipe (Greek Christmas honey cookies), we sprinkle the melomakarona with chopped walnuts and just a pinch of cinnamon and clove. This is delicious Greek Christmas classic recipe with a little twist, that uses chocolate to cover them (and optionally toasted almond slivers).
To make the melomakarona we use the classic fool-proof recipe of the traditional Greek Christmas honey cookies and then we dip them in rich, shiny chocolate. You can use either dark or milk chocolate, according to your likings.
For garnishing the chocolate covered melomakarona you can use either chopped walnuts, for a more traditional touch, or toasted almond silvers. Enjoy!Print
For all the chocolate lovers, this one is for you! Chocolate covered Melomakarona (Greek Christmas honey cookies). Who can really resist?
For the melomakarona
- 150g thin semolina (5.3 oz.)
- 500g flour (soft) (17.6 oz.)
- 1/2 tbsp baking powder
- 100g orange juice (3.5 oz.)
- 3 tbsps cognac
- 100g sugar (3.5 oz.)
- 1 flat tbsp powdered cinnamon
- 1/3 tsp nutmeg
- 1/3 tsp clove
- 1 tsp vanilla extract
- 1/2 tbsp baking soda
- 90g water (3.2 oz.)
- 125g olive oil (4.4 oz.)
- 125g vegetable oil (4.4 oz.)
- 50g honey (1.8 oz)
- zest of 2 oranges
For the syrup
- 300g water (10 ounces)
- 600g sugar (20 ounces)
- 2 cinnamon sticks
- 3 whole cloves
- 1 orange, cut in half
- 180g honey (7 ounces)
- 500g/ 8oz. dark chocolate (or milk chocolate, if you prefer)
- 1 1/2 tbsp butter or vegetable oil
- To prepare these melomakarona with chocolate start with the syrup. In a pot add all the ingredients for the syrup (except the honey) and bring to the boil. Boil for 3-4 minutes, until the sugar dissolves and then remove from the stove. Add the honey and stir. Set aside to cool completely.
- In a bowl add the flour semolina and baking powder and blend with a whisk to combine.
- In another bowl pour in the orange juice, the cognac, the sugar and spices (nutmeg, cinnamon, clove, vanilla). At the end add the baking soda and whisk immediately the ingredients for 5-10 seconds, until the ingredients combine and the baking soda dissolves and starts to foam. Then add the water, oil, the orange zest and honey and whisk to combine.
- Combine the two mixtures. Add the mixture from step 2 (flour, semolina and baking powder) in the bowl with the rest of the ingredients from step 3 and start kneading the dough. Knead the dough for the melomakarona using your hands, until the ingredients combine and the dough is smooth and soft. When preparing this chocolate melomakarona recipe, it is very important not to overwork the dough. Knead lightly with your hands (like working with a meringue) until the flour has incorporated the mixture and the dough is really soft. Be careful not to add any more flour than this melomakarona recipe calls for, as this will make them tough.
- Shape the melomakarona. Pinch a portion of dough about the size of a walnut/ 50g and shape with your palms into a smooth oblong shape. Place on the baking tray, push lightly the top with a fork and make some holes on top. Continue with the rest of the dough.
- Bake in preheated oven at 180C / 350F for approx. 20 minutes, until the melomakarona are lightly browned and cooked through.
- When the melomakarona come out of the oven, place them in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds. When adding syrup to the melomakarona it’s best do so in 2-3 batches. Remove the cookies using a slotted spoon and place on a rack.
- Prepare the chocolate for covering the melomakarona. Break the chocolateÂ into small pieces, drop into a heatproof bowl and add the oil or butter. Set the bowl over a small saucepan about a quarter full with hot water and place the bowl on top so that it rests on the rim of the pan (the bowl should not to touch the water). Place the pan, with the bowl on top, over low heat until the chocolate has melted, whilst stirring occasionally.
- Dip each one of the melomakarona in the chocolate and place over a rack. If you like ti garnish with chopped walnuts or toasted almond silvers, do that know. Leave them for a while to cool down and serve on a platter.
- Store the chocolate covered melomakarona at room temperature in an airtight container. They will last for all your Christmas Holidays!
- Serving Size: 1 piece
- Calories: 275kcal
- Sugar: 28.4g
- Sodium: 59.9mg
- Fat: 10.5g
- Saturated Fat: 5.4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44.1g
- Fiber: 1.3g
- Protein: 2.5g
- Cholesterol: 0.7mg
Keywords: chocolate melomakarona, Greek Christmas cookies