Cocoa Croquant

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 435 g / 15.34 oz sugar
  • 435 g / 15.34 oz glucose syrup
  • 131 g / 4.62 oz dark chocolate pâte à glacer


  1. Place a nonstick rubber mat on a marble surface.
  2. Cook the sugar and glucose syrup to 158°C / 316°F over high heat.
  3. Remove the pan from the heat and add the pâte a glacer. Pour onto the nonstick rubber mat.
  4. Put on 3 pairs of latex gloves and start pulling on the sugar when it has cooled down a little bit (if it’s too hot, it won’t pull very well). Pull as thinly as you can into pieces 2.5 cm / 1 in by 10 cm / 4 in. It is crucial that this sugar be as thin as possible; when it is thick it is unpleasant to eat.
  5. If the sugar hardens, place the nonstick rubber mat on a sheet pan and warm it in a hot oven for a few seconds until it is pliable. It is impossible to get identical shapes, but try to get them as uniform as possible.
  6. Reserve in an airtight container with silica gel packets (to prevent the sugar from absorbing moisture) at room temperature.