Chocolate Diamonds Food

CHOCOLATE DIAMONDS

Steps:

• Preheat oven to 375 degrees F.
• Using a stand mixer, combine the butter, sugar and 1/3 of the vanilla bean's seeds. Divide the mixture in half and remove one half from the mixing bowl. To the remaining half, add the cocoa powder, scant 3 cups of the cake flour and another 1/3 of the vanilla bean's seeds while mixer is on. Mix and remove from the bowl. Place the other half back in the mixing bowl and add the remaining 3 cups cake flour, the remaining 1/3 vanilla bean's seeds and the cinnamon. Place both doughs in the refrigerator for 1 hour.
• Remove the 2 doughs from the refrigerator. It may be necessary to beat the dough with a rolling pin to soften the butter and make the dough more pliable. Roll the chocolate dough into a rope about 3/4-inch in diameter. Roll the white dough about 2 inches in diameter and the same length as the chocolate rope. Trim one side of the dough to create a straight edge. Using a pastry brush, spread a little water on top of the white dough. The moisture will help the dough stick together. Place the chocolate rope on top and roll the white dough around it. Trim a straight edge where the doughs meet. Close the seam with a little more water. If the dough is too soft, place in the refrigerator or freezer until firm.
• Barely wet the surface of the rolled dough and roll it in granulated sugar. Using a sharp chef's knife, make 1/2-inch slices. Place the slices on a parchment-lined sheet pan and bake at 375 degrees F for 15 minutes.

CHOCOLATE DIAMONDS

Steps:

• Preheat oven to 350F Line a 9x9 baking dish with parchment paper.
• Toast nuts if desired. In food processor, finely grind 1 1/2 cups nuts with sugar. Combine melted butter; press firmly on bottom of prepared dish.
• Bake in preheated oven 18 minutes or until edges are golden.
• Meanwhile bring sweetened condensed milk and remaining 2 tablespoons butter to a boil over medium-low heat, stirring constantly for 5 minutes or until mixture thickens. Remove from heat and stir in vanilla Spoon over hot crust. Bake 12 minutes or until golden.
• Remove from oven and immediately sprinkle with chocolate chunks. Let stand 2 minutes; spread chocolate evenly over top. Sprinkle with remaining 1/2 cup chopped nuts. Cool on wire rack; refrigerate until set, at least 4 hours. Cut into diamonds or squares. Refrigerate or freeze in airtight containers.