8 1/2 oz dark chocolate (minimum 55% cocoa but I used 72%), chopped
1 cup plain all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
3 1/2 oz unsalted butter
8 3/4 oz soft brown sugar
3 ozdried citrus peel
Preheat the oven to 325F .
Put the chocolate in a large stainless steel bowl and set over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Allow the water in the saucepan to boil for 2 minutes, then turn off the heat and stir the chocolate while it slowly melts.
Sift the flour, baking soda and salt into a bowl.
Put the butter and sugar in the bowl of an electric mixer and mix until pale and creamy.
Add the eggs, one at a time, making sure each is incorporated before adding more.
Add the dry ingredients in three batches, mixing well after each addition, then add the melted chocolate and mix until well combined.
Fold through the citrus peel.
The mix can become quite sticky , so you may need to refrigerate it for 15 minutes before shaping the biscuits. Take 1 tablespoons of mixture at a time and roll into even-sized balls using two spoons.
Place the balls on baking trays lined with baking paper, allowing room for them to spread. Refrigerate for a further 30 minutes, or until firm. Bake in batches, for 15-20 minutes each, or until risen.