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chocolate crisp
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New Tex
Chocolate Crisp
Ingredients
400g water
100g sugar
100g Isomalt
60g Emulbinder
100g polydextrose
200g milk chocolate
Preparation
Mix water, sugar, Isomalt, Emulbinder and Polydextrose in the thermomix for 30 minutes at 80°C.
Leave to cool for 5 minutes.
Mix in the chocolate.
Leave to set in the fridge overnight.
Spread thinly and bake for 25 minutes at 140°C.
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