Dark Chocolate Viennese biscuits

Dark Chocolate Viennese biscuits

A very simple soft and crumbly viennese biscuits with a shiny tempered chocolate finish.


    • 130g Stork block
    • 50g caster sugar
    • 100g self-raising flour
    • 1tbsp cornflour
    • 1 tsp baking powder
  • 1 tsp vanilla bean paste
  • 160g dark chocolate, chopped

Chocolate tempering:

  1. Melt the 3/4 of the chocolate in a bowl over simmering water until 55C
  2. Then remove from the heat and add the remain chocolate and stir until all completely melted.
  3. Allow the mixture to drop to 28C then place back on the heat until it reaches 31C.
  4. Now remove from the heat and the chocolate is ready to use.


  1. Cream together the Stock block and the caster sugar.
  2. Add in the vanilla bean paste and mix until evenly distributed.
  3. Sieve in the self-raising flour, cornflour and baking powder.
  4. Place the mixture into a piping bag, and pipe circular discs.
  5. Place in a preheated oven at 180C for 12-15 minutes or until golden brown. Then place on a cooling rack.
  6. Dip the biscuit tempered chocolate, then use a fork to create a pattern in the top and allow to cool and set at room temperture.
  7. Serve & enjoy!


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