English Chocolate Crisps

Amarante

Thu, Mar 07 2024, 2:42 pm

Reading about children cooking reminded me of this recipe which I made awhile ago. It seems like it would be perfect for a child of almost any age to make

Any chocolate can be used obviously but since you are essentially eating the chocolate plain, you would want it to be a chocolate that you actually like to eat - as opposed to a baking type of chocolate where quality is less important since it is disguised by other delicious stuff. LOL

English Chocolate Crisps

Excerpt From: Ina Garten - Make It Ahead

MAKES 8 LARGE CRISPS

When I travel, I visit specialty food stores and bakeries to see what other people are up to. In London, a chocolate shop in Notting Hill called Melt makes these chocolate crisps. They’re surprisingly simple: cornflakes coated in good chocolate! You don’t taste the cereal; it just gives the chocolate an incredible crunch.

7¼ ounces milk chocolate, such as Perugina
5½ ounces bittersweet chocolate, such as Lindt or Perugina
3 cups cornflakes, such as Kellogg’s
⅓ cup dried cranberries

Chop the two chocolates and place ¾ of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating.

Beat with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn’t completely melted, microwave it for another 5 or 10 seconds.)

Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You’ll want to work quickly so the chocolate doesn’t harden. Fold in the cranberries.

Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve.

MAKE IT AHEAD: Allow the crisps to cool completely, then store for up to 5 days in a tightly sealed plastic bag or container at room temperature.”