Home Inspiration Chocolate Crisp

Chocolate Crisp

Chocolate Crisp

Ingredients

  • 400g water 
  • 100g sugar
  • 100g Isomalt 
  • 60g Emulbinder 
  • 100g Polydextrose 
  • 200g milk chocolate

Preparation

  1. Mix water, sugar, Isomalt, Emulbinder and Polydextrose in the thermomix for 30 minutes at 80°C.
  2. Leave to cool for 5 minutes.
  3. Mix in the chocolate.
  4. Leave to set overnight in the refrigerator.
  5. Spread thinly and bake for 25 minutes at 140°C.

Products

Emulbinder

Emulbinder

Gellings & Binders

Isomalt

Isomalt

Sugars

Polydextrose

Polydextrose

Sugars