Chocolate Coated Coffee Crackle Crunch
Inspired by the crackle cake at old- school L.A. spot Blum's, I covered my crackle crunch in chocolate to make for the perfect holiday gift. Homemade violet crumble, anyone? Ingredients:
*Vegetable oil (for baking sheet)
*3 cups sugar
*1/2 cup strong brewed coffee (or coffee plus a little instant espresso)
*1/2 cup light corn syrup
*2 tablespoons baking soda, sifted
*1 lb milk chocolate chips
*1 lb semi sweet chocolate chips
*Gold powder, for cake decorating (optional)
Lightly coat a rimmed baking sheet with oil; set aside.
In a large saucepan, combine the sugar, coffee, and corn syrup. Bring to a boil. Cook over medium heat to just below the hard-crack stage (310 degrees on a candy thermometer).
Remove from heat for 10 seconds. Sprinkle the baking soda evenly over sugar syrup. Whisk just until combined. Pour immediately onto the prepared baking sheet. Let stand until cool, about 45 minutes.
When ready to use, cut the pieces into large chunks (pieces will shatter off and crack) with a large knife.
To coat in chocolate, melt the chocolate chips over a double boiler over medium heat (or just place a glass metal bowl over a pot of boiling water, making sure the water doesn't touch the bowl). Cover two baking sheets with wax paper. Take the chocolate off of heat and using two spoons (or your fingers), coat each piece of crackle in the chocolate and place on the wax paper.
Once the chocolate has dried (wait at least 2 hours), sprinkle with gold powder stored in sealed plastic bags (like a Ziploc).
Photography by Claire Thomas.
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