To prepare these melomakarona with chocolate start with the syrup. In a pot add all the ingredients for the syrup (except the honey) and bring to the boil. Boil for 3-4 minutes, until the sugar dissolves and then remove from the stove. Add the honey and stir. Set aside to cool completely.
In a bowl add the flour semolina and baking powder and blend with a whisk to combine.
In another bowl pour in the orange juice, the cognac, the sugar and spices (nutmeg, cinnamon, clove, vanilla). At the end add the baking soda and whisk immediately the ingredients for 5-10 seconds, until the ingredients combine and the baking soda dissolves and starts to foam. Then add the water, oil, the orange zest and honey and whisk to combine.
Combine the two mixtures. Add the mixture from step 2 (flour, semolina and baking powder) in the bowl with the rest of the ingredients from step 3 and start kneading the dough. Knead the dough for the melomakarona using your hands, until the ingredients combine and the dough is smooth and soft. When preparing this chocolate melomakarona recipe, it is very important not to overwork the dough. Knead lightly with your hands (like working with a meringue) until the flour has incorporated the mixture and the dough is really soft. Be careful not to add any more flour than this melomakarona recipe calls for, as this will make them tough.
Shape the melomakarona. Pinch a portion of dough about the size of a walnut/ 50g and shape with your palms into a smooth oblong shape. Place on the baking tray, push lightly the top with a fork and make some holes on top. Continue with the rest of the dough.
Bake in preheated oven at 180C / 350F for approx. 20 minutes, until the melomakarona are lightly browned and cooked through.
When the melomakarona come out of the oven, place them in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds. When adding syrup to the melomakarona it’s best do so in 2-3 batches. Remove the cookies using a slotted spoon and place on a rack.
Prepare the chocolate for covering the melomakarona. Break the chocolate into small pieces, drop into a heatproof bowl and add the oil or butter. Set the bowl over a small saucepan about a quarter full with hot water and place the bowl on top so that it rests on the rim of the pan (the bowl should not to touch the water). Place the pan, with the bowl on top, over low heat until the chocolate has melted, whilst stirring occasionally.
Dip each one of the melomakarona in the chocolate and place over a rack. If you like ti garnish with chopped walnuts or toasted almond silvers, do that know. Leave them for a while to cool down and serve on a platter.
Store the chocolate covered melomakarona at room temperature in an airtight container. They will last for all your Christmas Holidays!
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