Chocolate Crisp

Preparation info

  • Difficulty


Appears in


By James Viles

Published 2016

  • About


  • 270 g ( oz) fine cane sugar
  • 135 g ( oz) glucose
  • 150 g ( oz) dark chocolate, broken into pieces


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°C (325°F). Sift the powder onto a paper-lined tray and bake for 11 minutes. Remove from the oven and cut into fingers.

Plants to Finish

Cherry blossom flowers