Chocolate Crisp

• 270 g (9½ oz) fine cane sugar
• 135 g (4¾

Put the sugar and glucose in a saucepan and heat to 160°C (320°F). Remove from the heat and stir in the chocolate until melted. Spread into a paper-lined shallow tray and leave to cool in the fridge.

Once cold and hard, break into pieces and blend to a fine powder in a food processor. Preheat the oven to 170°