Chocolate Crossies Recipe with Variations
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I am happy to present you my Chocolate Crossies Recipe. Our preparation is quick and easy.
These crossies are a real alternative to the sweets shelf of commercial suppliers! So we can act according to our taste and modify the recipe specifically, gluten-free and also vegan.
The chocolate bats are also a great souvenir and gift for family or dear friends. The popular nibbling fun is always well received and has a long shelf life. So you remain in good memory of the gift 🙂
Good luck with the preparation!
Table of Contents
1. Recipe Chocolate Crossies
Now it can start: My step-by-step instructions will help you to achieve the perfect crispy result.
Baked, photographed and written down by chef Thomas Sixt.
Simple tutorial for the preparation of chocolate crossies.
|250||g||chocolate (Milk chocolate, dark chocolate or white chocolate)|
|20-25||g||butter (or coconut fat)|
|60||g||Almonds chopped (almonds shredded or whole blanched almonds coarsely chopped themselves)|
Crush the chocolate with a sharp knife.
Cut coconut fat into cubes.
Add the coconut oil to the saucepan with 2/3 of the chocolate and heat on the stove over low heat.
Tip: Alternatively, use a water bath.
Milk and white chocolate and couverture melts at 40-45 °C,
Dark chocolate at 45-50 °C.
When the chocolate has melted, add the remaining chopped chocolate while stirring.
-> During this process, the chocolate mass automatically cools down to 26-28 °C.
-> At this point, the chocolate begins to temper.
-> Warm the chocolate mass again carefully! slowly until it reaches a temperature of 30-33 °C.
Allow the chocolate to cool lips warm.
Add the cornflakes and chopped almonds to the chocolate.
Fold in the ingredients with a spoon.
The flakes should keep their shape.
Ready to portion
The mass is now ready for portioning.
Place the baking paper ready.
Portion the chocolate crossies on the baking paper with a tablespoon.
Then let the chocolate crossies cool for a good 1.5 hours.
Place the finished crossies on a fine plate and try them.
Enjoy your meal!
Difference between Chocolate and Couverture
Chocolate coating is used to coat cakes, pastries and pralines. But what is the difference to chocolate? Like chocolate, couverture consists of cocoa mass, cocoa butter and sugar. According to the Cocoa Regulation, chocolate coating must contain at least 31% high-quality cocoa butter.
Because chocolate coating contains more fat, it is more liquid after melting and can be processed more evenly.
Chocolate contains 18% cocoa butter. This makes them crunchier in bite. So, if you use chocolate for the crossies, you’ll also need some fat.
2. Nutritional Values
3. Variations of Chocolate Crossies
The preparation of our chocolaty snack depends strongly on your preferences.
This applies both to the type of chocolate you use and the quality of the chocolate.
For that special touch you can use spices. So you can breathe on the Crossies Christmassy or conjure in a little bit of Orient.
You can play with salt, pepper and chilli. Sweet-hot, sweet-salty … Opposites attract each other 😉
An important component is the crispness.
In the standard version, cornflakes are often used. I personally love the nuts: Walnuts, hazelnuts, Brazil nuts (meeega!), cashew. Almonds, peanuts etc. are also top.
Simply select your favorites from my following table.
|Type of chocolate||dark chocolate,
whole milk chocolate,
|Chocolate quality||chocolate glaze,
chocolate in organic quality,
chocolate from the chocolaterie,
|Crispy ingredients||50% almonds - 50% cashew nuts,
50% unsalted peanuts - 50% salted peanuts,
50% coconut flakes - 50% almonds,
all combinations of walnut, hazelnut, Brazil nut, cashew, almonds, macadamia, coconut flakes, cornflakes
|Fat ingredients||about 10% of the chocolate weight,
4. What to Consider when Preparing Chocolate Crossies
We want to melt the chocolate next, here we have two variants:
4.1 Melt Chocolate directly in the Pot
The chocolate must not become too hot during melting. On an induction stove you can melt the chocolate in a top with a thick sandwich base directly on the stove at level 1-3 of 8 levels.
Tip: Always cut the chocolate finely before melting, then it goes faster and better!
4.2 Melt Chocolate in a Water Bath
For this method please provide a stainless steel bowl which you place on the matching pot. Add water to the pot and heat. Then pull the pot away from the stove and let it cool down. 40-50 degrees Celsius is a good guideline. Next place the chocolate in the bowl and place the bowl on top of the pot.
Melting chocolate in a water bath is a safe method!
5. Further Recommendations
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!