Chocolate Crisp

30 Mar

When I made this chocolate crisp for Martin Picard’s sugar shack chocolate bars, I found the recipe gave just enough to cover half my nougat, so I recommend making at least a double batch.

75 g (2 & 1/2 oz) good quality chocolate
15 g (1/2 cup) puffed rice
50 g (5 tbsp) maple nuggets

1. Line a baking sheet with parchment paper.

2. Melt the chocolate in a double boiler following the manufacturer’s guidelines. Remove the chocolate from the heat and add the puffed rice and maple nuggets. Mix well, then pour onto the baking sheet.

3. Spread the crisp in a thin layer, forming a strip 10 cm (4 in) wide along the length of the baking sheet. Let harden until the chocolate is dry to the touch. With a chef’s knife, cut 6 slices, 2.5-cm (1-in) wide and 10 cm (4 in) long. The pieces of crisp should be as wide and long as the nougat bars. Set aside.

From Au Pied de Cochon Sugar Shack, by Martin Picard

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