Melomakarona with chocolate

Melomakarona with chocolate
5.0/5 rating (3 votes)

  • Complexity: medium


  • For 60 Melomakarona

  • 2 cups olive oil
  • 1 cup sugar
  • 1/2 cup orange juice
  • 1/2 glass of cognac
  • 2 teaspoons baking powder
  • 1 tablespoon crushed cloves and cinnamon
  • zest of 1 lemon
  • zest of 1 orange
  • 1 kg flour for all uses
  • 200 g. crushed walnuts
  • 1 teaspoon baking soda
  • For the syrup

  • 2 cups sugar
  • 2 cups honey
  • 2 cups water
  • For coating

  • 700 g. chocolate couverture
  • 1 teaspoon of butter or 2 teaspoons vegetable oil


  1. Beat the sugar with the oil for 5 minutes. Pour inside the brandy and then the orange juice, in which we have dissolved the soda. Add the orange and lemon zest and the crushed cloves and cinnamon.

  2. Transfer the mixture in a bowl. Shuffle the flour with the baking powder and then add it in the mixture progressively, kneading at the same time until you obtain a soft and fluffy dough.

  3. Give Melomakarona an elongated and rounded at the edges shape. Place them in a large baking pan and bake them in the oven, at 180° C for 10' to 15' minutes. After baking, allow the Melomakarona to cool off.

  4. Meantime, you can prepare the syrup by boiling water with sugar and honey. Once the sugar has dissolved, you should lower the fire a lot. Immerse the Melomakarona little by little in the syrup. Drain them with a slotted spoon and dip them into the chocolate, which you have melted in a double boiler with butter or vegetable oil.

  5. Then place the Melomakarona in a baking tray lined with parchment paper and sprinkle them with a few crushed walnuts in the center. When the chocolate cools off, place them on a platter.