Chocolate Cornes de Gazelle are an elegant variation of one of the most iconic Moroccan pastries. Traditionally known for their delicate crescent shape and almond filling scented with orange blossom water, this chocolate version adds a modern and indulgent touch while preserving the soul of the original recipe. These pastries are especially popular during festive occasions such as Eid, weddings, and family gatherings, where refined sweets hold a special place on the table.
This chocolate adaptation combines a soft cocoa-flavored dough, a rich almond filling, and a smooth chocolate coating, creating a perfect balance between tradition and innovation.
Ingredients
For the Cocoa Dough
- 125 ml heavy cream (about 35% fat)
- 2 tablespoons unsweetened cocoa powder
- A pinch of salt
- 2 tablespoons powdered sugar
- 2 tablespoons orange blossom water
- About 300 g all-purpose flour
For the Almond Filling
- 500 g blanched almonds
- 250 g granulated sugar
- A small pinch of gum arabic (optional but traditional)
- 1 teaspoon butter
- 2 tablespoons orange blossom water
For Decoration
- Milk chocolate, melted and tempered
- Cocoa nibs
- Edible gold leaf (optional)
Preparation Method
1. Preparing the Dough
In a large bowl, combine the heavy cream, cocoa powder, salt, powdered sugar, and orange blossom water. Gradually add the flour and mix until a soft, smooth dough forms. Knead lightly until well combined. Cover the dough tightly and refrigerate for about 6 hours. This resting time helps achieve a tender and easy-to-roll dough.
2. Making the Almond Filling
Grind the blanched almonds together with the granulated sugar until a fine paste is obtained. Add the butter, gum arabic, and orange blossom water. Knead the mixture by hand until smooth and cohesive. Shape the almond paste into small cylindrical logs and set aside.
3. Shaping the Cornes de Gazelle
Roll out the rested dough very thinly on a lightly floured surface. Place one almond log in the center of the dough, then fold the dough over it, enclosing the filling completely. Press gently to seal and trim away any excess dough. Carefully shape each piece into a crescent, mimicking the traditional gazelle horn shape.
4. Resting Time
Arrange the shaped pastries on a baking sheet lined with parchment paper. Let them rest at room temperature for 12 hours. This step is essential for achieving the characteristic delicate texture.
5. Baking
Using a fine needle, make two tiny holes on the top of each pastry to allow steam to escape during baking. Bake in a preheated oven at 170°C (340°F) for about 12 minutes. The pastries should remain pale and soft, not browned. Allow them to cool completely before decorating.
6. Chocolate Coating
Once cooled, dip half of each pastry into the tempered milk chocolate. Sprinkle with cocoa nibs for texture and, if desired, add a touch of edible gold leaf for an elegant finish. Let the chocolate set fully.
Serving and Storage
Chocolate Cornes de Gazelle are best enjoyed with Moroccan mint tea or coffee. Their refined appearance makes them ideal for dessert platters, gift boxes, or special celebrations. Stored in an airtight container, they keep well for several days while maintaining their delicate texture and rich flavor.
A Perfect Blend of Tradition and Chocolate
This chocolate version of Cornes de Gazelle offers a luxurious twist on a beloved classic. The harmony between the almond filling, cocoa dough, and chocolate coating makes these pastries irresistible, honoring Moroccan pastry heritage while appealing to modern tastes.