Name: Chrono Chili Chocolate Lava Pockets
Prep time: 30 min
Cook time: 20 min
Total time: 55 min
Yield: 8
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 tablespoon granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ancho chili powder; 1 cup cold unsalted butter, cubed; 6 to 8 tablespoons ice water; 8 ounces dark chocolate (70% cacao), finely chopped; 1/2 cup heavy cream; 1 teaspoon ancho chili powder; 1/2 teaspoon vanilla extract; 1 large egg; 1 tablespoon water; 2 tablespoons maltodextrin powder

Description

Sweet dark chocolate and ancho chili meld in a rich ganache center that oozes when bitten, all sealed in spiced flaky dough. A touch of maltodextrin creates a dissolving powder dusting for futuristic mouthfeel. Ready in 40 minutes bake time.

Cultural Background

Hand pies and pasties trace their origins to Cornwall, England, where miners carried portable savory or sweet filled pastries for meals underground. Mexican chocolate traditions incorporate spices like cinnamon and chili into sweet treats, inspiring the bold ancho chili ganache here. The maltodextrin dusting draws from modern molecular gastronomy techniques that transform textures while using everyday ingredients.

Recipe Info

PREP TIME: 30 minutes
COOK TIME: 20 minutes
TOTAL TIME: 55 minutes
SERVINGS: 8
DIFFICULTY: Medium

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ancho chili powder
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice water
8 ounces dark chocolate (70% cacao), finely chopped
1/2 cup heavy cream
1 teaspoon ancho chili powder
1/2 teaspoon vanilla extract
1 large egg
1 tablespoon water
2 tablespoons maltodextrin powder

Instructions

In a large bowl, whisk together the flour, salt, sugar, cinnamon, and 1/2 teaspoon ancho chili powder. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together; it should not be sticky. Divide into two discs, wrap in plastic, and refrigerate for at least 20 minutes.
Meanwhile, make the ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour over the chocolate. Let sit for 1 minute, add 1 teaspoon ancho chili powder and vanilla, and stir until smooth and glossy. Refrigerate the ganache for 15 minutes until firm but scoopable.
Preheat oven to 375°F and line a baking sheet with parchment paper. On a lightly floured surface, roll one dough disc to 1/8-inch thickness and cut into 4-inch circles.
Place 1 tablespoon of chilled ganache in the center of each circle. Brush the edges with egg wash made by beating the egg with 1 tablespoon water. Top with another dough circle, crimp edges firmly with a fork to seal, and cut a small vent on top.
Arrange the pockets on the baking sheet, brush tops with remaining egg wash, and bake for 18 to 22 minutes until golden brown and flaky.
Remove from oven and immediately dust lightly with maltodextrin powder while still warm so it adheres and begins to dissolve on contact for the futuristic mouthfeel.

Tips

- Keep all dough ingredients and tools cold to ensure maximum flakiness in the crust.
- Do not overfill the pockets or the ganache may leak during baking.
- Substitute ground cayenne for ancho chili powder if needed for a similar heat level with slightly brighter spice.

Nutrition

Calories: 380
Protein: 5g
Carbs: 38g
Fat: 23g