Chocolate Snaps

By corlear

Ingredients

• For the chocolate caramel:
• 7 oz fondant
• 1/3 cup glucose
• 3/8 cup Isomalt
• 31/4 oz cocoa paste
• For the chocolate snaps:
• 83/4 oz chocolate caramel (see previous step)

Details

Servings 10

Preparation

Step 1

For the chocolate caramel:
1. Heat the fondant and glucose together. When the temperatures reads 212ºF, add the Isomalt. Continue heating until the temperature reaches 325ºF.
2. Remove from the heat and gradually add the cocoa paste. Stir until you have a smooth caramel.
3. Leave to cool.

For the chocolate snaps:
1. Once the chocolate caramel is cold, grind in the food processor into a powder. Sieve and sprinkle the powder over a Silpat liner.
2. Place the baking tray in the oven at 345ºF for 1 minute.
3. Remove from the oven and cut the mixture into 4 x 4" squares and then roll them up into the shape of brandy snaps. Do not press the seams together.

Final Steps & Preparation:
1. Put the snaps in a kebab holder.