Chocolate Crossies in Variations to make yourself, Recipe with Step by Step Photos
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Because if we do it ourselves, we know what’s inside.So we can act according to our taste and modify the recipe specially, gluten-free and also vegan. The chocolate mugs are also a great souvenir and gift for the family or dear friends. The popular nibbling fun always goes down well and is long-lasting. So you will be remembered by the recipient 🙂 Good success with the preparation! For the Christmas season I recommend the Angel’s Eyes. These are the cookies with red shine. © Thomas Sixt Food Photographer
Table of Contents
1. Variations of Chocolate CrossiesThe 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,
2. What to considerWe want to melt the chocolate next, here we have two variants:
2.1 Melt Chocolate directly in the PotThe 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!The cut chocolate with the coconut fat in the pot melting on the induction stove. © Thomas Sixt Food Photographer
2.2 Melt Chocolate in a Water BathFor 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!Melting chocolate in a bowl in a water bath is a recommended method.© Thomas Sixt Food Photographer
3. Chocolate Crossies RecipeNow it can start: My step-by-step instructions will help you to achieve the perfect crispy result.
Prepare your own chocolate crossies, step by step instructions from the professional chef Thomas Sixt.
|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 ingredients to the pot and heat on the stove.
Melt the chocolate at low to medium heat.
As soon as the chocolate and the fat are melted, quickly pull the pot off the stove. 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.
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!
4. 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.
5. Calories and Nutritional Values
6. Further Recommendations