Kariokes

Every time I go to Greece I bring back certain things.  Greek oregano, home made fig petimezi, home made visino glyko (sour cherry spoon sweet), Ion and Lacta chocolates, tsipouro and ouzo....  
I know I can buy or make these items in Australia but it just doesn't bring me the same joy.  Collecting wild oregano, picking sour cherries from our tree at mum's house in Alexandroupolis, walking through the colourful laiki (local farmers market) at the end of fig season and buying up kilos upon kilos of ripe figs to make into luscious fig molasses beats buying a Greek import from a deli in Melbourne.

Every part of Greece is well known for certain food items.. The island of Aegina for its delicious pistachios,  Kozani for the best saffron in the world, Chios for its mastic, Samothraki for its goat.  The list goes on and on.

Two sweets that are well known in our parts of Northern Greece are soutzouk loukoum and kariokes.
Soutzouk loukoum from Komotini and Kariokes from Xanthi.  Two items that are always on my bring back to Australia list.

Typical architecture in old town of Xanthi

Miss E just hanging out at a local cafe in Xanthi

Mum has made kariokes in the past but this is my first attempt.  I searched the internet hi and low to get the authentic recipe but settled for Aki Petriziki's recipe with my little additions.  I can't follow a recipe to save my self!  NOTE: Aki is Greece's answer to Jamie Oliver... good cook, entrepreneur and very spunky!!

The very spunky Akis Petrizikis

However just a quick history lesson on this chocolate delight.  It was first created by Giorgo Papaparaskeva in Xanthi in 1926 as a "kerasma".  A sweet that is offered to friends and family on ones birthday or name day.  The karioka's basic ingredients are sponge, walnuts, chocolate, sugar.  It was named Karioka after the locals in Rio De Janeiro.   Paraskeva's family who still own the cake shop and are now supplying to other bakeries throughout Greece and exporting to other countries in Europe, have respected his wish and haven't changed the recipe for 93 years.

The bakeshop these little beauties where first created

Here is my version of Aki's recipe with extra grog, extra walnuts and extra cinnamon......

Yields about 20

150gr walnuts
packet of marie biscuits (or similar)
120gr unsalted butter
1tsp vanilla essence
150 gr condensed milk
1/4 cup frangelico (or any liqueur of your choice)
15gr unsweetened cocoa powder
350gr mixed dark chocolate and milk chocolate (original recipe calls for dark)
1 tbs honey
2 tsp cinnamon

1. Melt butter and keep aside.

2. In a food processor chop biscuits and walnuts.  Ensure they are not completely crushed as you still want to be able to see big pieces in the final mixture. I put the ingredients in the processor separately as I don't mind the biscuits to be more processed and prefer the walnuts in larger pieces.

3. Empty the biscuits and walnuts in a large mixing bowl and pour in butter, condensed milk, cinnamon, cocoa, frangelico, vanilla essence and honey.

4. Mix all together to a soft dough like consistency.

5. Roll into a log shape and wrap with cling wrap.  Place on a tray, make sure the bottom of the chocolate log is flat on the underside.

6. Refrigerate for about 2-3 hours until set

7. Simmer water in a saucepan and place a stainless steel bowl on top of saucepan, ensuring the bottom of it doesn't touch the simmering water.  Basically the bain-marie method. Add chocolate to the s/s bowl and slowly melt half the chocolate. Once it has melted add the remaining chocolate, take off the heat and stir until remaining chocolate has completely melted.

8. Remove cling wrap and slice into 2cm slices.

9. Place the karioka in the melted chocolate and flip it with a fork to ensure that it is completely covered in chocolate.  Place the dipped karioka  on the fork allowing the excess chocolate to drip through the prongs.

10. Place the dipped karioka on a baking sheet lined tray, place a piece of walnut on the karioka while the chocolate is still soft and wait for them to set.

11. Wrap in chocolate foil or aluminium foil

I made these these the other day along with kourabiethes to give as gifts to the greek school teachers. They are really easy to make and are great addition to any Xmas home made hamper to gift to your loved ones.

Good luck

Kalliroy aka Carol