Two Tone Crispies
Back along, feeling traumatised after my various roulade misadventures, I was in need of something a little simpler. Having skimmed through a chocolate baking book I was given a few years ago, but still hadn’t actually used, I thought it was time I did so. Greatest Ever Chocolate is perhaps not the catchiest of titles and it doesn’t have an author, only stating it was published by Papplewick Press in 2002 – this could be why I hadn’t taken much notice of it up until then. However, Chocolate crispy bites using rice crispies had caught my eye after the pleasure derived from the cornflake Easter Nests I made earlier this year. So chocolate crispy bites it was. My only change was to use the Co-op’s fairtrade dark chocolate with spices and orange oil rather than just plain dark, oh and CT suggested a catchier name: two tone crispies.
- Melted 150g white chocolate (G&B) in a large bowl over hot water along with 55g unsalted butter and 1 tbsp golden syrup.
- Stirred in 50g puffed rice.
- Gently pressed into a 22cm round silicone flan dish.
- Used same bowl to melt 125g orange flavoured dark chocolate with 55g unsalted butter and 2 tbsp golden syrup.
- Stirred in 75g puffed rice.
- Gently pressed this on top of the white layer and left to set.
- Turned out of the mould and cut into squares, snaffling the round edgy bits as I went.
These were as good as I expected them to be – light, moreish and very simple to make. A nice twist on a children’s classic, the two tones made for a visually interesting appearance. The orange flavour gave a hint of sophistication and the white chocolate made for a sweet contrast. I am now thinking these would make good party food using chilli chocolate for a suprise kick!
This also seemed like a good opportunity to try out one of the new pieces of silicone ware I won recently. I was rather drawn to having this in slices, but at the last minute, changed my mind and went for the small squares prescribed in the book.