Experience the Decadence of Melomakarona me Sokolata (Melomakarona with Chocolate)

 Melomakarona me Sokolata (melomakarona with chocolate), the epitome of indulgence, combines the cherished tradition of melomakarona with rich, velvety dark chocolate. This exquisite twist stays true to the essence of authentic melomakarona while adding a layer of irresistible allure.

The recipe, while reminiscent of the classic, holds a delightful secret. Following the same steps, you unveil the magic by generously pouring melted chocolate over the cookies just after they emerge from their warm syrup bath. Simplicity at its finest.

To craft these heavenly treats, you'll need 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, known for its high quality, boasts a superior cocoa butter content compared to regular baking or eating chocolate.

Throughout this recipe, we employ standard measuring cups, with a metric cup equivalent to 250 milliliters.

Prepare to create approximately 50 melomakarona me Sokolata, investing 1 hour and 10 minutes in preparation and 30-35 minutes in baking. These divine cookies will elevate your culinary journey, blending tradition with the irresistible allure of dark chocolate. Embrace the harmonious fusion of flavors and textures, and share the joy of this cherished Greek delight with loved ones.

Melomakarona me Sokolata (melomakarona with chocolate)

Melomakarona with Sokolata - Ingredients

  • 1 cup of olive oil
  • 2 cups of 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 with 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 a 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 them 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 it 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.
As you embark on the delightful journey of crafting Melomakarona me Sokolata, remember that each cookie is a labor of love, a harmonious fusion of tradition and decadence. With the luscious embrace of dark chocolate, you add an extra layer of joy to this timeless Greek treat. These cookies aren't just a dessert; they're a testament to the warmth of family, the spirit of celebration, and the beauty of culinary traditions passed down through generations. May your kitchen be filled with laughter and your heart with the sweetness of shared moments. Savor, enjoy, and cherish this exquisite delight. If you like more unique Christmas desserts, you should try this melomakarona gemista recipe. From our kitchen to yours, Happy Baking!