Cantucci al Cioccolato - Tuscan Cantucci with Chocolate

Antico Forno Santi has been baking in Pistoia, in eastern Tuscany, since 1920 — over a century in the same artisan bakery. Among their classics: the cantuccio, the original twice-baked biscuit, born for the slow ritual of dipping into vin santo and for the long evenings of a Tuscan winter.

In this version the classic dough is generously enriched with dark chocolate at 40% — real chocolate, with cocoa butter as its backbone — folded in pieces that melt into glossy pockets in the bake. Crisp biscuit crust, soft chocolate centres, a richer, more indulgent take on the cantuccio than the cocoa version.

Traditionally dipped in vin santo at the end of dinner. Stands up beautifully to a strong espresso, a Marsala or a glass of red dessert wine. Keep them sealed to preserve the crunch.