Choco Crisps Bars with White chocolate
Najat
Photo by Najat
I’ll be honest with you, I don’t mess around when it comes to chocolate. This recipe is simple, yet it hits every note. We’re talking layers of creamy milk chocolate ganache, a crunchy base of choco crisps, roasted walnuts for that deep flavor, and finally a glossy white chocolate coat that makes each bite look like it belongs in a boutique pâtisserie. But here’s the thing, it’s so easy, you can make it right at home.
Ingredients
BASE
FILLING
TOPPING
Tips
Press the first layer down firmly with the back of a spoon or spatula. The more compact, the neater the pieces will cut later.
Briefly toast the walnuts in a dry frying pan for extra flavor and a crunchy bite.
Take the dish out of the fridge 5–10 minutes before cutting and use a warm, sharp knife (hold it under hot water and dry it). This prevents the chocolate from breaking.
Use a fork to dip the pieces into the white chocolate and gently tap against the side of the bowl to let excess chocolate drip off.
Put some melted chocolate in a piping bag or plastic bag with a small tip cut off to create thin decorative lines.
Replace the white chocolate with any chocolate of your choice.
Instructions
Melt the white chocolate (250 g) in a double boiler.
Mix the choco crisps with the melted white chocolate in a deep bowl until combined.
Spread this mixture evenly over a dish and press down firmly.
Bring the cream briefly to a boil. Add the milk chocolate and let sit for 1 minute. Stir until smooth to make the ganache.
Roughly chop the walnuts and stir them into the ganache.
Spread this mixture over the choco crisps layer. Cover and refrigerate for at least 4–5 hours, preferably overnight.
Cut the chocolate bar into pieces.
Melt the white chocolate (300 g) in a double boiler.
Dip the pieces into the melted white chocolate and place them on a sheet of baking paper.
Optionally, garnish with extra lines of white chocolate for a nice effect.
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