Vegan Dominos

The grand finale of the Christmas cookie weekend is always the production of the dominoes, in which everyone works together. This time there were about 120 pieces. Over time, the process has evolved so that now every move fits and we produce this pastry with incredible speed.

This time we made them of a low-stress, vegan variety that might be of interest to many people allergic to animal protein and wheat.

We start making the dough the day before: we mix

  • 1/2 tsp. potash
  • 1 tsp chickpea flour
  • 2 tbsp. water

Then we knead a dough from

  • 375 g honey
  • 450 g spelt flour 630
  • 4 tsp. organic gingerbread spice
  • 1 sachet Wwinstein baking powder
  • 5 tbsp. rum

and stir in the dissolved potash at the end. The dough is sticky and stays that way, so we always have to use a lot of flour when working with it to produce the thin sheets of dough in the first place.

We now chill the dough for 2 hours. In the meantime we make the poppy seed mixture

  • 125 g poppy seeds
  • 25 g organic margarine
  • 90 ml rice milk
  • 50 g agave syrup
  • 1 tablespoon spelt flour 630

I ground the poppy seeds (a neat bit of work with the hand grinder) and then heated them in the pot with all the ingredients and let them cook for a few minutes, stirring constantly.

Then we go through the following procedure:

On a baking paper mark a rectangle 30*25 cm. Turn it over and roll out 3 times a third of the dough piece so that exactly the marked rectangle comes out. The dough, as I said, is very sticky, you have to be careful with it.

Then we put the first sheet of dough in a lasagna dish of this size (with baking paper inserted, overhanging the sides) or we use a pie square with variable sides. Now we spread the poppy seed baking mixture on it. This is followed by the second pastry sheet, which must now be placed in the mold as snugly as possible, a somewhat wobbly affair. It is pierced with forks and then filled with

125g of plum puree (if it is soft, rather 200g).

spread. Finally, the third plate goes on top, we prick it again with the fork and bake the construct at 175° for 25 minutes on the 2nd rail from the bottom.

As a result, in the evening we have two cuboids for the production of the bricks the following day.

The next morning we mark with a knife early the two dough plates with 2,5*2,5 cm² squares and stick a toothpick in each square. Then we put the two hedgehog plates in the freezer and have breakfast in comfort for the next 2-3 hours.

Now the production starts: we heat in a pot

600 g 70% organic couverture

Then we line up in the order of the working steps

  1. cut the dough into cubes
  2. put a second toothpick on the opposite side of the cubes
  3. turn cubes over the pot between your fingers
  4. pour liquid chocolate coating over cube with a small ladle until it is covered all around
  5. slowly turn cube over a plate until excess chocolate has dripped off
  6. remove one toothpick and insert cube with the other toothpick into a large sheet of Styrofoam covered with foil
  7. tape the taphole of the second toothpick with a brush.

After a short settling period, this process goes very smoothly. After a few hours of drying time, the cubes can then be wrapped. This time it must have been more glaze than couverture, so the wrapper is rather soft. So we keep the dominoes cool so they don’t melt right away or break during transport.

All in all, three to four hours of work, but it’s worth it!

selfmade dark chocolate dominos on a stick


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