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paharo45

Active member
My family's Greek dishes didn't involve a lot of chocolate. With Valentine's Day coming up, I am loo king for chocolate-based desserts from Greece. My family recipes don't use a lot of chocolate, but I noticed a lot of chocolate in bake shops throughout Greece.

1. Greek Chocolate Chestnut Cake - This cake os gluten-free and it’s made with chestnut. Does anyone have a recipe.

2. Greek Chocolate Souffle- A dessert that will leave you wanting more, this chocolate souffle is made with dark chocolate, sugar, and eggs. The souffle is baked until it's light and fluffy and has a satisfyingly gooey texture.

3. Greek Brownie Cupcakes- If you’re looking for a dessert that’s easy to make but still decadent in flavor, Greek Brownie Cupcakes are a perfect fit. Made with chocolate, eggs, and flour, these cupcakes can be customized with chocolate chips and nuts to add texture and crunch.

4. Ravani - A traditional Greek cake made with semolina flour; Ravani features a moist texture, thanks to the orange syrup that’s poured on top. You can add a chocolate ganache to top it off instead of the syrup.

5. Greek Chocolate Baklava- A Mediterranean twist on the classic baklava, this chocolate version replaces the honey-based syrup with chocolate syrup. With a crispy crust and a chewy interior, this version is sure to be the highlight of your dessert spread.

6. Greek Chocolate Fudge Cake- Chocolate lovers will relish this indulgent dessert made with dark chocolate ganache, cocoa powder, eggs, sugar, and flour. It’s a perfect dessert for special occasions and festive events.

7. Greek Loukoumades with Chocolate- Crispy, fluffy balls of dough made with yeast and honey, served drizzled with chocolate. Dip them in hot chocolate fudge to elevate their rich and gooey texture.

8. Greek Chocolate Tahini-Covered Dates- Perfect for a quick and satisfying snack, these dates are covered in dark chocolate and Tahini. They provide a tasty source of afquick sugar, protein, and fiber.

9. White Chocolate Greek Yogurt Panna Cotta- A creamy, white chocolate alternative to other richer chocolate desserts. You can prepare in advance and serve them with figs or fresh berries on top.

10. Greek Chocolate and Hazelnut Orange Tart- Made with buttery pastry crust, rich cocoa filling, and zesty orange, this dessert is light yet indulgent. It is topped with toasted hazelnut pieces for a satisfying crunch.
 
My family's Greek dishes didn't involve a lot of chocolate. With Valentine's Day coming up, I am loo king for chocolate-based desserts from Greece. My family recipes don't use a lot of chocolate, but I noticed a lot of chocolate in bake shops throughout Greece.

1. Greek Chocolate Chestnut Cake - This cake os gluten-free and it’s made with chestnut. Does anyone have a recipe.

2. Greek Chocolate Souffle- A dessert that will leave you wanting more, this chocolate souffle is made with dark chocolate, sugar, and eggs. The souffle is baked until it's light and fluffy and has a satisfyingly gooey texture.

3. Greek Brownie Cupcakes- If you’re looking for a dessert that’s easy to make but still decadent in flavor, Greek Brownie Cupcakes are a perfect fit. Made with chocolate, eggs, and flour, these cupcakes can be customized with chocolate chips and nuts to add texture and crunch.

4. Ravani - A traditional Greek cake made with semolina flour; Ravani features a moist texture, thanks to the orange syrup that’s poured on top. You can add a chocolate ganache to top it off instead of the syrup.

5. Greek Chocolate Baklava- A Mediterranean twist on the classic baklava, this chocolate version replaces the honey-based syrup with chocolate syrup. With a crispy crust and a chewy interior, this version is sure to be the highlight of your dessert spread.

6. Greek Chocolate Fudge Cake- Chocolate lovers will relish this indulgent dessert made with dark chocolate ganache, cocoa powder, eggs, sugar, and flour. It’s a perfect dessert for special occasions and festive events.

7. Greek Loukoumades with Chocolate- Crispy, fluffy balls of dough made with yeast and honey, served drizzled with chocolate. Dip them in hot chocolate fudge to elevate their rich and gooey texture.

8. Greek Chocolate Tahini-Covered Dates- Perfect for a quick and satisfying snack, these dates are covered in dark chocolate and Tahini. They provide a tasty source of afquick sugar, protein, and fiber.

9. White Chocolate Greek Yogurt Panna Cotta- A creamy, white chocolate alternative to other richer chocolate desserts. You can prepare in advance and serve them with figs or fresh berries on top.

10. Greek Chocolate and Hazelnut Orange Tart- Made with buttery pastry crust, rich cocoa filling, and zesty orange, this dessert is light yet indulgent. It is topped with toasted hazelnut pieces for a satisfying crunch.
We rarely use chocolate in traditional Greek sweets but there is one favorite called "mosaiko" (or kormos) which is very easy to make and which every Greek home always has. Also you could find chocolate on Kok and eclair sweets and one very favorite Greek chocolate sweet especially in the past was Serano Pasta. And don't forget karioka - the ultimate chocolate treat if it is made correctly. Hope that helps
 
Souffle is not Greek, but what you should do is go to google and search παραδοσιακά ελληνικά γλυκά με σοκολάτα and translate the page to English
 
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Yes mosaiko. It is delicious. There is also a chocolate galaktobouriko. I have to admit that it’s not considered traditional, but it is a thing. Kariokes as well as sokolatina pasta. And no pasta is not spaghetti it’s is a dessert. It’s a rectangle piece of dessert that you find at zaxaroplasteia (sweet shops). Delicious!
 
Yes mosaiko. It is delicious. There is also a chocolate galaktobouriko. I have to admit that it’s not considered traditional, but it is a thing. Kariokes as well as sokolatina pasta. And no pasta is not spaghetti it’s is a dessert. It’s a rectangle piece of dessert that you find at zaxaroplasteia (sweet shops). Delicious!
I didn't know there was chocolate galaktobouriko. I'll have to check it out. I guess like any cuisine, there are modern-influenced variations on the traditions.
 

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?
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