Chocolate Crisp
Ingredients
- 400g water
- 100g sugar
- 100g Isomalt
- 60g Emulbinder
- 100g Polydextrose
- 200g milk chocolate
Preparation
- Mix water, sugar, Isomalt, Emulbinder and Polydextrose in the thermomix for 30 minutes at 80°C.
- Leave to cool for 5 minutes.
- Mix in the chocolate.
- Leave to set overnight in the refrigerator.
- Spread thinly and bake for 25 minutes at 140°C.
Chocolate Crisp
Ingredients
- 400g water
- 100g sugar
- 100g Isomalt
- 60g Emulbinder
- 100g Polydextrose
- 200g milk chocolate
Preparation
- Mix water, sugar, Isomalt, Emulbinder and Polydextrose in the thermomix for 30 minutes at 80°C.
- Leave to cool for 5 minutes.
- Mix in the chocolate.
- Leave to set overnight in the refrigerator.
- Spread thinly and bake for 25 minutes at 140°C.