Crispy Wafer Morsels and Milk Chocolate Base


  • Milk chocolate 300 g 10.58 oz 63.83%
  • Canola oil 60 g 2.12 oz 12.77%
  • Ground cinnamon 10 g .35 oz 2.13%
  • Feuilletine (wafer morsels) 100 g 3.53 oz 21.28%


  1. Line a flat half sheet pan with a nonstick rubber mat. Place a 3-mm/.1-in frame inside it. Melt the chocolate together with the oil.
  2. Add the cinnamon and fold in the feuilletine.
  3. Pour into the frame and even it out with an offset spatula. Refrigerate to harden.
  4. Once hardened, cut into 8.75-cm/3.5-in squares.
  5. Place the squares at the bottom of the chocolate shells.
  6. Flip the shells over and unmold.
  7. Place the shells on a flat sheet pan lined with a rubber mat and freeze.
  8. Once chilled, spray the shells with velvet spray. Once the shells are sprayed, reserve in refrigeration until ready to serve.