This Delicious Chocolate Crust Can Take Any Mixes You Want

The whole point of making a chocolate crust is customization. I mean, who doesn’t want a custom made chocolate bar? So you need a recipe that can contain a lot of additives, and this one from Food52 fits the bill.

The link below tells the whole story – and includes many great add-on suggestions – but it’s a pretty straightforward process. (You don’t even need to temper anything!) Just collect 1 1/2 cups of the (dry) mixture, melt the chocolate pieces ( not chips) in a (dry) bowl over a saucepan of boiling water, and fold the tasty pieces into the melted chocolate. Spread the delicious, magical mixture over a large area lined with parchment, sprinkle with whatever spices you like (fancy salt, cinnamon, etc.), and put it all in the refrigerator right away. When the bark has hardened, break it into pieces, transfer to an airtight container, and store in the refrigerator until ready to eat.

An untempered chocolate crust that (thankfully) takes in everything from biscuits to croutons | Food52

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