- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 180 kcal
Quick summary
“A practical dessert option where the thin and crispy tapioca dough embraces pieces of melted bittersweet chocolate. The heat of the gum itself folds and melts the chocolate in minutes with a creamy texture.”
What you need to know
- The dark chocolate should be chopped finely to melt quickly just with the residual heat of the covered skillet.
- The starch layer should be thin and continuous to fold without breaking or cracking in half.
- The turning point occurs when the edges detach themselves from the side and the center becomes translucent.
Ingredients
Main
- 1 cup of tapioca starch
- 100g bittersweet chocolate, chopped
- 1 tablespoon of sugar (optional)
- 1 tablespoon butter
- Fruits to taste to accompany (e.g.: banana or strawberry)
Instructions
Principal
- In a heated skillet, place the tapioca starch, spreading evenly to form a thin layer.
- Cook over low heat until the edges begin to release and the center is firm.
- Add the chopped chocolate over the still hot tapioca and cover with a lid for 1-2 minutes to melt.
- With the help of a spatula, fold the tapioca in half, wrapping the melted chocolate.
- Remove from the skillet and place on a plate.
- Repeat the process for the remaining portions.
- You can add butter over the tapioca before serving, if desired.
- Serve with fruit to taste for a special touch.
Chef's tips
- Chop the chocolate into shavings or very small cubes before turning on the heat to facilitate immediate melting.
- Cover the frying pan for 1 to 2 minutes right after spreading the chocolate to concentrate the heat and accelerate melting.
- If you want an extra crust, brush a bit of butter on the bottom of the skillet before pouring the batter.
Variations
- Add sliced fresh strawberries or banana rounds over the chocolate before folding the tapioca.
- Sprinkle toasted shredded coconut or sliced almonds to provide a crunchy element to the filling.
- Add a light pinch of fleur de sel over the melted semi-sweet chocolate to enhance the cocoa.
Substitutions
- Semi-sweet chocolate can be replaced by milk chocolate, 70% cocoa chocolate, or vegan chips.
- The finishing butter can be swapped for whole peanut butter or extra virgin coconut oil.
- The optional sugar can be eliminated entirely, taking advantage only of the natural sweetness of the chocolate itself.
How to store
It should be consumed at the time of preparation, when the chocolate is fluid. If stored, the starch dries out and the filling returns to a solid state; if necessary, store in the refrigerator for 1 day and reheat on a warm griddle.
Can it be frozen?
Freezing is not recommended, as the manioc starch completely loses its characteristic elasticity in the freezer and crumbles when reheated.
What to serve with
Harmonizes perfectly with bitter espresso, a cup of creamy cappuccino, or fresh mint tea.
Frequently asked questions
Why didn't the chocolate melt completely when folding the tapioca?
If the pieces are too thick or the pan is left open, the heat dissipates quickly. Chop the chocolate very finely and always cover the skillet with a lid for about 2 minutes.
Can I use chocolate drink powder instead of chopped chocolate bar?
It is not recommended, as the chocolate drink mix does not melt into a creamy consistency and burns easily in contact with the hot dough of the skillet.
How to prevent Tapioca from breaking when folding in half?
Fold the dough while it is still pliable and hot in the skillet, avoiding leaving it on the heat too long so as not to dry out the starch.
Is it necessary to grease the skillet before putting the tapioca?
It is not necessary to grease if the skillet is non-stick, as the hydrated tapioca starch releases very easily after cooking the base.
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