Chocolate Bar Crisps
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 12 Rye Crispbreads such as Finn Crisp or Ryvita*
  • 200g good quality dark chocolate
  • ⅛ tsp vegetable oil or paraffin wax (optional)**
  • .
  • Fennel & Ginger ("The Digestif"):
  • 1 tsp fennel seeds
  • 1 slice crystallized ginger, minced
  • .
  • Rose & Pistachio ("The Exotic"):
  • 1 tsp dried rose petals, crushed
  • 3-4 shelled pistachios, coarsely chopped
  • .
  • Salted Toffee Nut ("The Decadent"):
  • 1 tsp toffee chips
  • 1 tsp sliced almonds, coarsely chopped
  • Fleur de sel or Maldon flaked sea salt- very sparingly sprinkled!
Instructions
  1. Line a large baking sheet with wax paper.
  2. Put the chocolate in a microwavable bowl and heat in 30 second bursts, stirring between each, until almost melted. The residual heat from the melted chocolate will finish melting any last bits.
  3. Using a silicone spatula, spread the chocolate in a very thin layer over both sides of a crispbread. Place on the lined baking sheet and sprinkle with your choice of toppings. Repeat with the remaining crispbreads and toppings.
  4. Refrigerate chocolate bars until just set (around 5 minutes, usually) then serve. Can be make ahead and stored in an airtight container for up to 4 days.
Notes
* I like using Finn Crisp (and not just 'cause of the name!- because they come in small chocolate bar sized pieces already.
** If you are going to eat these right away, I wouldn't worry about this, but if you live somewhere humid (like I do) and want to avoid the dreaded 'bloom' of discolouration that comes from keeping melted-then-reset chocolate overnight, this is a great way to avoid it.
Recipe by Port and Fin at https://portandfin.com/chocolate-bar-crisps/