Chocolate Pizzelles
For a special treat try our chocolate flavored pizzelles.
Using Catarina Casola’s pizzelle recipe above (based on 6 eggs) mix and completely blend all
ingredients as described above. Then melt 6 ounces of semi-sweet chocolate placed in a small
bowl in the microwave or in a small saucepan warmed over a very low heat. Stir the chocolate
periodically as it melts in order to prevent over heating.
Stirring vigorously, blend the melted chocolate slowly into the pizzelle mix. Spoon the batter
onto the Pizzelle Pro
®
, bake and enjoy! (See Baking Procedure section).
OTHER VARIATIONS
Crisco
®
, margarine or equivalent shortening can be used as a direct substitute for butter using
the quantity called for in the recipe.
The quantity of sugar can be varied slightly but if the mix becomes too thick add a few
tablespoons of water to adjust the stiffness and flow of the mix.
Other flavorings such as almond extract, nut oil, rum extract, sweet wine or liquors can add
novelty to your party pizzelles.
ENTERTAINING WITH CANNOLIS AND
OTHER PIZZELLE DELICACIES
It is not surprising that Italy, cradle of some of the worlds finest cuisine created the pizzelle and
found almost magical ways to use the pizzelle as the foundation for an even greater range of
taste sensations (Figure 3).
Perhaps the cannoli is the most popular of these pastries. Like the pizzelle itself, the variations
are endless and an opportunity to explore delicacies with your own favorite fillings, fruits
and flavorings.
The cannoli shell (see Figure 3) is formed by wrapping the hot pizzelle immediately as it is
removed from the PizzellePro
®
around a wooden dowel rod, a metal rod or cylinder or a
cylindrical spoon handle about 1 inch diameter. Because this wrapping can be done only while
the pizzelle is still very hot, you will find it helpful to; (a) quickly roll the pizzelle around the form;
(b) locate the area of overlap (where the pizzelle overlaps itself); (c) then holding onto the form,
press and hold that overlap area down on a flat hard surface for a few seconds while the
pizzelle cools into a rigid cylindrical form. Practice does help. (To help ease the rolling process,
reduce the bake time to 12-15 seconds. If rolling both pizzelles into cannolis, roll the second
pizzelle “inside out” so the darker
surface is on the inside or you may
consider only baking one pizzelle at a
time to roll into the cannoli shape.) If,
as an alternative, the pizzelle is
wrapped around a small wooden or
metal cone, a cone-shaped pizzelle
shell can be created.
The round or cone shaped shells
formed as described above can be
filled with any of the following
8
Figure 3. Cannolis and pizzelles are ideal
for entertaining.
