Cacao crackles

Cacao crackles

By
From
Pana Chocolate, The Recipes
Makes
6
Prep
15 mins
Photographer
Armelle Habib, Chris Middleton

Remember the chocolate crackles from your sixth birthday party? These crunchy bite-size crackles are the perfect, healthy alternative for kids’ parties or school lunch boxes. Best of all, they’re completely nut free. Dip them in a melted chocolate bar of your choice – if you’re anything like us, you’ll have trouble sharing them with the kids.

Ingredients

Quantity Ingredient
3 teaspoons see method for ingredients
35g puffed millet
45g bar of pana chocolate of your choice, broken into pieces

Equipment

Quantity Ingredient
bain-marie
dehydrator
non-stick sheet

Method

  1. Combine the chocolate syrup and puffed millet in a bowl, and stir to ensure the millet is well coated.
  2. Roll the mixture into tablespoon-sized balls.
  3. Place the balls on a dehydrator tray and dehydrate at 40°C for 8–12 hours.
  4. Line a tray with baking paper.
  5. Melt the chocolate bar over a bain-marie.
  6. Drop the dehydrated crackles into the melted chocolate, coating thoroughly.
  7. Use a fork to retrieve the crackles. Tap the fork on the side of the bowl to remove any excess chocolate.
  8. Set the crackles on the lined tray in the refrigerator for about 15 minutes, or until the chocolate is set.
  9. Serve in little paper cases, if desired.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again