Crunchy Chocolate Brittle Bark
Our Milk Chocolate imade into a sweet, crispy bark! So crunchy and chocolatey, it’s simply delightful!
Prep Time: about 60 min.
Resting Time: about 8-10 hours
Cooking Time: about 35-40 min.
Difficulty: medium
Yield: about 450g Chocolate Brittle
Ingredients:
- 100ml cream (lactose free if necessary)
- 50g Frusano Rice Syrup - The Honey Alternative
- 25g Frusano Corn Sugar
- 25g butter (lactose free if necessary)
- 3 bar Frusano Milk Chocolate
- 3 tsp. coconut oil
Directions:
- To make the brittle, whisk together the cream, Rice Syrup, and Corn Sugar in a bowl.
- Pour the mixture into a nonstick pan, add the butter, and bring to a boil while stirring constantly. Reduce the heat and let simmer for a further 40-45 minutes, continuing to stir, till golden brown.
- Pour the liquid into a baking paper-lined pan and let cool.
- Put the brittle into a freezer bag and break into small pieces. A rolling pin or the flat side of a meat tenderizer works well for this.
- Melt the Milk Chocolate and coconut oil in a water bath and stir in the pieces of brittle.
- Pour the resulting mixture into silicon chocolate forms or into a baking paper-lined pan. Allow the bark harden in a refrigerator overnight.
Tip: This recipe can also be prepared with our Dark Chocolate.
