Kariokes, the traditional chocolate cake that set a world record for Greece

Xanthi, a town in northern Greece, is home to confectioners responsible for assembling the world’s largest karioka cake, certified by Guinness World Records. The blockbuster culinary feat of 2016 took place at a sports center and, once the title was established, participants were able to enjoy a piece of this massive chocolate sensation. Also known as carioca, kariokes are most commonly found in flattened, portable formats that can be enjoyed on the go. With this dessert being so rich in texture and flavor, it’s no wonder the Greeks decided that more was more. The winning chocolate monstrosity weighed nearly 845 pounds and required 24 pairs of hands to assemble. Despite its demanding size, Greek bakers took a traditional approach to creating this giant.

Originally designed to repurpose holiday cookies and cakes, kariokes are crescent-shaped chocolates made with satisfyingly textured nut bites and crunchy cookie crumbs. If Xanthi is known for its sweets and pastries, kariokes have become a regional specialty. This decadent recipe was first created by local baker Giorgio Papaparaskeva in 1926. Papaparaskeva’s bakery has been making the same chocolate since the 1940s, and landing a job in the bakery has become something of a badge of honor.

Read more: 30 Types of Cakes, Explained

A clear winner, regardless of size

Even if you can’t travel to Greece to taste this chocolatey delight in one of the many pastry shops, it is possible to try your hand at making kariokes at home. Even if you’re not looking to claim gourmet titles, the classic recipe may serve you well if you enjoy chewy chocolate bites. The instructions for Greek cariocas call for premium chocolate melted with butter and flavored with vanilla, sweetened condensed milk, and cinnamon. Nuts and cookie crumbs are included in the mix, and bakers often add brandy, cocoa powder, and honey to taste. For those who prefer easy cleanup, the recipe can be made in one pot and does not require an oven for cooking.

The texture of kariokes can vary from soft, chewy mini cakes to crunchier pieces to savor. The proportion of nuts and biscuits added to the mixture can be adjusted according to the baker’s preferences. Once the hazelnut chocolate mixture is rolled and flattened between plastic wrap, the mound is left to cool and harden in the freezer. Once they are solid enough to cut, the individual pieces are dipped in couverture fondue, a smooth chocolate specialty that contains cocoa butter. For a presentation that could come straight out of a Thracian candy store, you can wrap the pieces in aluminum foil for easy transport and eating. Whether a record was set or not, biting into one of these chocolatey treats feels like a victory.

Read the original article on the tasting table.