4 ounces bittersweet chocolate
4 ounces semisweet chocolate
1 tbsp freshly grated orange rind
1/2 recipe puff pastry (about 1.25 pounds)
1/4 cup heavy cream or Half & Half
2 tbsp sugar
Preheat the oven to 375°. Prepare a large baking sheet lined with parchment paper.
Chop or grate the chocolate. Combine it with the orange zest.
Roll out the puff pastry, using a minimum of flour. Roll to measure 12 x 16 inches, or if you can do it evenly, 15 x 20 inches. Trim the edges so they are straight, and cut the dough into 12 squares. If you have 4″ squares, roll each individually as you work with them until they are closer to 5″ square.
Brush the edges of each square with water. Divide the chocolate mixture evenly onto the center of each square; fold the squares diagonally in half to form triangles. Seal the edges by gently pressing together; crimp with a fork. Place on a cookies sheet. Brush the tops with the cream and sprinkle with the sugar. With a very sharp knife, cut a small steam vent in the top of each turnover.
Bake on the middle rack of the oven until golden, about 15 minutes. Check after 12 minutes, but it may take up to 20 minutes. The turnovers should be golden brown and well puffed up.
Makes 12
2020