Greek Cariocas




Carioca is made with love for the tradition, with delicious, real chocolate and nuts.
Once you unravel one a heady smell of chocolate captivates your nose and a glossy chocolate that covers it dares you to try it.
At the first bite, you try to understand what it contains and is so fragrant. In the second one you can enjoy the fresh whole nuts and the bittersweet chocolate, while the third you frantically are looking for the next one.
The ultimate chocolate treat !!!




*100 g walnuts
*225 g petit beurre biscuits
*125 g butter
*1 teaspoon vanilla extract
*150 g sweetened condensed milk
*10 g cognac
*15 g cocoa powder
*350 g chocolate couverture  , melted
*1 tablespoon honey
*1 levelled teaspoon ground cinnamon






In a saucepan, add the butter and melt over medium heat.

In a food processor, add the cookies and walnuts.

Beat to break them up into pieces but you don’t want to finely ground them.

Transfer the mixture to a bowl and add the melted butter along with the sweetened condensed milk, ground cinnamon, cocoa powder, cognac, vanilla extract and honey.

Mix with a wooden spoon until all of the ingredients are completely combined.

Press down on the mixture with your hands to make it more compact and place it in a sheet of plastic wrap.

Roll it with your hands so it takes on the shape of a salami and wrap in the plastic wrap.

Lay out another 2 sheets of plastic wrap making sure they are touching each other and place the carioca roll on it.

Wrap it in the plastic wrap very tightly.

Refrigerate for 2-3 hours to chill or in the freezer for 1 hour.

When ready, remove the plastic coverings and cut into 1 cm slices.

Pick up each slice with a fork or a pair of tongs and dip it into the melted couverture.

Place on a sheet of parchment paper.

When the carioca roll is chilled, the couverture will harden but you can refrigerate again.

Wrap in aluminum foil and serve.



Adapted from. Akis Petretzikis








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