Crystallised Chocolate Crumb

• 활동 시간: 15 minutes
• 총 시간: 15 minutes

재료

90g water

240g caster sugar

110g dark chocolate (we used 85% dark chocolate)

방향

1. Chop the chocolate into small pieces (roughly 1cm in size). 2. Prepare a silicone mat or sheet of baking paper which we will use to cool the soil. 3. Boil the water and caster sugar together over medium heat in a pan to make a syrup. (Tip: Add a lid on top. The water vapour will condensate on the lid and run down the side of the pan, which prevents crystallisation on the edges). Swirl the pan to incorporate evenly instead of using crystals. 4. Once the syrup reaches 135°C (or begins to colour at the edges), immediately add all the chocolate in at once and stir quickly with a whisk. Make sure you whisk all the way to the edges of the pan as that’s where the sugar will like to clump up. In about 10 seconds the chocolate will transform into soil! 5. Immediately pour the soil out onto the prepared silicone mat and baking paper. Allow to cool completely. Store in an airtight container away from moisture.