Ebony Chocolate Crunch
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly AddedDifficutly HolderDifficutly Holder
Prep Time: 
20minutes
Ebony Chocolate Crunch
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly AddedDifficutly HolderDifficutly Holder
Prep Time: 
20minutes
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Ingredients
8 oz premium dark chocolate (chopped)
 
1 cup apple chips (partially crushed), 2 oz / 60 g
 
1/4 cup toffee bits (divided)
 
1 tsp ground cinnamon
 
1/2 tsp ground ginger
 
1/8 tsp ground cloves
 
1/2 tsp Le Saunier de Camargue Fleur de Sel
 

 

Preparation
  1. Place chocolate in bowl set over a pan of hot (but not simmering) water. Partially melt chocolate, remove from heat and continue stirring until melted and smooth.
  2. Stir in apple chips, most of the toffee bits (reserve 2 tsp/10 mL for sprinkling on top), and spices.
  3. Quickly turn out onto parchment paper-lined baking sheet; using a small spatula, gently form into a slab about 1/2 inch (1 cm) thick. Tap on counter to eliminate air bubbles.
  4. Sprinkle with remaining toffee bits. Allow to cool 10 minutes.
  5. Sprinkle with Le Saunier de Camargue Fleur de Sel. Refrigerate until firm. Break into pieces.

Servings: Makes about 12 pieces (approx. 1 oz/30 g each)

Ingredients
8 oz premium dark chocolate (chopped)
 
1 cup apple chips (partially crushed), 2 oz / 60 g
 
1/4 cup toffee bits (divided)
 
1 tsp ground cinnamon
 
1/2 tsp ground ginger
 
1/8 tsp ground cloves
 
1/2 tsp Le Saunier de Camargue Fleur de Sel
 

 

Preparation
  1. Place chocolate in bowl set over a pan of hot (but not simmering) water. Partially melt chocolate, remove from heat and continue stirring until melted and smooth.
  2. Stir in apple chips, most of the toffee bits (reserve 2 tsp/10 mL for sprinkling on top), and spices.
  3. Quickly turn out onto parchment paper-lined baking sheet; using a small spatula, gently form into a slab about 1/2 inch (1 cm) thick. Tap on counter to eliminate air bubbles.
  4. Sprinkle with remaining toffee bits. Allow to cool 10 minutes.
  5. Sprinkle with Le Saunier de Camargue Fleur de Sel. Refrigerate until firm. Break into pieces.

Servings: Makes about 12 pieces (approx. 1 oz/30 g each)

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