Choco Crisps Bars with White chocolate
Prep Time
20 minutes
Porties
Serveert 16
Niveau
Easy
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.
Ingrediënten
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.
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.
Stappenplan
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1
Melt the white chocolate (250 g) in a double boiler. |
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2
Mix the choco crisps with the melted white chocolate in a deep bowl until combined. |
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3
Spread this mixture evenly over a dish and press down firmly. |
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4
Bring the cream briefly to a boil. Add the milk chocolate and let sit for 1 minute. Stir until smooth to make the ganache. |
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5
Roughly chop the walnuts and stir them into the ganache. |
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6
Spread this mixture over the choco crisps layer. Cover and refrigerate for at least 4–5 hours, preferably overnight. |
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7
Cut the chocolate bar into pieces. |
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8
Melt the white chocolate (300 g) in a double boiler. |
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9
Dip the pieces into the melted white chocolate and place them on a sheet of baking paper. |
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10
Optionally, garnish with extra lines of white chocolate for a nice effect. |
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