Some chocolate desserts are smooth and velvety; others are bold and satisfyingly crunchy.
These Dark Chocolate Crunch Bars manage to be both.
Made with Dark Compound Chocolate Block, known for its deep cocoa intensity and clean snap, and combined with light-as-air Feuilletine crispy flakes, these bars bring contrast in texture and depth in flavor. They taste like something from an artisan chocolatier — glossy, rich, and beautifully layered — yet the preparation is surprisingly simple.
Perfect for snack boxes, gifting, or simply enjoying with a cup of coffee.
Ingredients
- 250 g Dark Compound Chocolate Block
- 80 g Feuilletine crispy flakes
- 20 g butter
- Pinch of sea salt
Instructions
- Melt the chocolate.
Chop the Dark Compound Chocolate finely and melt it slowly over a double boiler. Allow the chocolate to reach a silky, fluid consistency without overheating. - Add butter and salt.
Stir in the butter for extra smoothness. A pinch of sea salt intensifies the cocoa notes, balancing sweetness and adding a gourmet touch. - Fold in feuilletine.
Gently mix in the feuilletine flakes, preserving their delicate crunch. - Shape and chill.
Pour the mixture into a lined mold and smooth the top. Refrigerate for at least one hour, then slice into bars.
Deeply chocolaty with a satisfying crisp, these bars are dangerously addictive — the perfect balance of bold flavor and delicate texture.