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Chocolate Crisp

New Tex Chocolate Crisp

Ingredients

  • 400g water
  • 100g sugar
  • 100g Isomalt
  • 60g Emulbinder
  • 100g polydextrose
  • 200g milk chocolate

Preparation

  1. Mix water, sugar, Isomalt, Emulbinder and Polydextrose in the thermomix for 30 minutes at 80°C.
  2. Leave to cool for 5 minutes.
  3. Mix in the chocolate.
  4. Leave to set in the fridge overnight.
  5. Spread thinly and bake for 25 minutes at 140°C.
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