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Cocoa Toffee Crisps


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Ingredients

15 portion(s)

Toffee Crisps

  • 45 g raw almonds, Skin On is ok
  • 20 g Crio Bru, Cavalla Flavour
  • 150 g raw sugar, White is ok also
  • 60 g unsalted butter
  • 20 g Milk
  • 20 g glucose syrup
  • 1/2 tsp Vanilla Bean Paste
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Recipe's preparation

    To make crisps
  1. Have you heard of Crio Bru ? Its 100% Roasted and Ground Cocoa Beans that brews just like coffee. I've been experimenting with Crio Brui recipes and this is one I would like to share - it's a little bit yummy and a whole lot of naughty!


     


    Pre-Heat Oven to 180 Degrees Celsius.


     


    I use a silicon spatula for this recipe.


     


    Add Almonds to TM Bowl, turbo 3-4 times until mixture resembles breadcrumbs.


    Add Crio Bru Turbo once more. Remove Almond and Crio Bru Mix to a separate bowl.


     


    Add sugar to TM Bowl. Grind on speed 8 / 5 seconds.


    Add Butter, Milk, Glucose Syrup and Vanilla Bean Paste. Mix for 10 seconds / speed 3. Scrape down sides of bowl.


    Heat for 2 mins / 60 degrees / speed 2. Scrape down sides of bowl and top of blades, in particular the "knob" of the blades.


    Heat again for 3 mins / 100 degrees / speed 1.


    Add reserved Almonds and Crio Bru mixture. Mix on speed 2 / 15 seconds. Use spatula to finish mixing if not fully incorporated.


     


    I like to use a metal teaspoon for the next step, so I use the silicon spatula and transfer my mixture into another bowl. This just makes things easier, it's not vitally important to transfer mixture.


     


    Allow mixture to cool - it will thicken as it cools. The mixture needs to be a bit "paste" like before you proceed. If at any stage it thickens too much, simply return the mixture to TM Bowl and heat for 1 minute / 70 degrees / speed 1, this will make it runny again.


     


    Line at least two flat baking trays with Baking Paper.


     


    Place teaspoon full dollops of the mixture on the trays. Allow plenty of room for spreading. I place only two dollops per tray.


     


    Bake for 5 minutes. Allow crisps to cool on the tray for a further 5 minutes before transferring to a wire rack to cool completely.


     


    I like to use 4 baking trays. I rotate the trays this way:- two trays are in the oven baking, while two are cooling the crisps that just came out of the oven.


     


    Ovens can all be a little bit different so I suggest you do a "test" with your first crisp. If it burns before the 5 mins are up, shorten time to suit. Alternatively if your crisp, doesn't "set" within it's 5 mins cooling time, you would need to increase the cooking time a little bit. I've tested quite a few and 5 minutes was perfect for me.


     


    Store the crisps in an airtight container, separated with baking paper. Will keep for several days.

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Tip

Find out about Crio Bru here, including your local stockists

//www.criobru.com.au/ 

Find these and other yummy treats on my Facebook Page

//www.facebook.com/Thermorox












This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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