Melomakarona Me Sokolata: Christmas Honey Cookies with Chocolate

 Melomakarona me sokolata (μελομακάρονα με σοκολάτα) is the one and only traditional melomakarona covered with dark chocolate. 

The recipe is not so different from the authentic melomakarona recipe. In more detail, you follow the same steps, and you pour the melted chocolate over the cookies immediately after you remove them from the hot syrup! As simple as that. 

Melomakarona me sokolata require the following ingredients: olive oil, vegetable oil, freshly squeezed orange juice, cognac, sugar, cinnamon powder, clove powder, baking powder, baking soda, all-purpose flour, Greek honey, water, crushed walnuts, and couverture chocolate. Couverture chocolate is high-quality chocolate that contains a higher percentage of cocoa butter in comparison to baking or eating chocolate. 

For this recipe, I have used the standard measuring cups, with a metric cup being 250 milliliters. 

This melomakarona me sokolata recipe, which gives around 50 cookies, takes 1 h 10 mins to prepare and 30-35 mins to bake.

Melomakarona me Sokolata (melomakarona with chocolate)

Melomakarona Me Sokolata - Ingredients

  • 1 cup olive oil
  •  2 cups vegetable oil
  •  1 cup freshly squeezed orange juice
  •  3 tablespoons of cognac or whisky
  •  1 cup sugar
  •  1 teaspoon cinnamon powder
  •  ½ teaspoon clove powder
  •  3 teaspoons baking powder
  • 1 teaspoon baking soda
  •  7 cups all-purpose flour, divided

For the syrup and garnish:

  •  1 cup Greek honey
  •  2 cups sugar
  •  3 cups water
  •  1 cup crushed walnuts
  •  cinnamon powder (sprinkle)
  •  clove powder (sprinkle)
  • 250 gr couverture, melted

Melomakarona me Sokolata - How to Make

  1. Start this melomakarona me sokolata recipe by taking a bowl and combining the olive and vegetable oils. 
  2. Blend with hand mixer starting on low speed and slowly working up to medium speed. 
  3. Slowly pour in the orange juice and cognac and continue mixing. 
  4. Add in the sugar, cinnamon powder, clove powder, baking powder, and baking soda. Mix for a total of 10 minutes.
  5. In a large mixing bowl, start with 3 cups of flour, then pour in the oil mixture. 
  6. With the help of your hand mix all the ingredients. Gradually add additional 4 cups of flour, 1 cup at a time. This will allow you to knead the melomakarona dough uniformly until it feels like bread dough. This process takes about 10 minutes.
  7. It may require a touch more flour, depending on how tight so trust your judgment. 
  8. Preheat the oven to 350°F (175°C). 
  9. Grease a couple of baking sheets with vegetable oil or line with parchment paper. 
  10. Roll out the melomakarona with your fingers, shaping them into 3-inch long by 1½-inch wide cookies, and arrange them onto the greased baking trays. 
  11. Bake for 25 -30 minutes, or until lightly browned and baked through. 
  12. Allow the melomakarona to cool properly before proceeding to coat with honey and nuts.
  13. To make the syrup, combine the honey, sugar, and water in a saucepan. 
  14. Stir while bringing to a boil, then cook on low heat for 5 minutes. 
  15. Skim the foam off the top. 
  16. Take a skimmer and fully immerse the melomakarona into the pan (about 5 to 6 cookies at a time) for about 2 minutes so the hot syrup thoroughly soaks through the cookies. 
  17. Remove the melomakarona from the pan, place them on a plate, and immediately garnish it with crushed walnuts, then cinnamon powder and clove powder. 
  18. Repeat with the remaining cookies.
  19. Allow the melomakarona to cool.
  20. Melt the couverture over a bain-marie of gently simmering water.
  21. Pour the melted couverture over the melomakarona
  22. Place on a plate covered with parchment paper.
I hope you like this melomakarona with chocolate recipe! Enjoy!