Feuilletine Crunch Bâtons Recipe

Assembly and Preparation

1. 1

   Prepare workspace

   Line two baking trays with parchment paper or silicone mats. Have a small offset spatula, two heatproof bowls (one for melting), a rubber spatula, a thermometer, and a 20 x 30 cm (or similar) rimmed baking sheet ready.

2. 2

   Melt chocolates (base mix)

   Place the chopped dark chocolate and milk chocolate in a heatproof bowl. Set the bowl over gently simmering water (double boiler) making sure the bowl doesn't touch the water. Stir frequently until mostly melted and smooth, removing from heat when just melted and stirring to finish. Aim for about 45–50°C (if using a thermometer).

3. 3

   Incorporate fats and syrups

   Add the softened butter, warmed neutral oil (or cocoa butter), and invert sugar/corn syrup to the melted chocolate. Stir until fully incorporated and glossy. Add the vanilla and sea salt and mix well. The fats and syrup will loosen the chocolate to coat the feuilletine crisps evenly.

4. 4

   Fold in feuilletine

   Allow the chocolate mixture to cool slightly (to about 32–34°C) so it won't melt the feuilletine into paste. Gently fold in the feuilletine with a rubber spatula until all flakes are evenly coated but still retain texture. Be gentle so the feuilletine stays in small clusters rather than fully broken down.

5. 5

   Form bâtons

   Spoon the mixture into a disposable piping bag (or use a zip-top bag with corner cut). On the prepared parchment-lined tray, pipe straight bâtons about 8–10 cm long and 1.5–2 cm wide, leaving space between each. If you prefer, use a small offset spatula to shape the piped line into clean edges. Work relatively quickly while the chocolate is pliable.

6. 6

   Chill to set

   Place the tray in the refrigerator for 15–25 minutes, or until the bâtons are firm to the touch. Do not freeze; rapid freezing can cause bloom or breakage.

7. 7

   Optional: Tempered coating

   If you want a glossy, snappable outer shell, temper the optional coating chocolate. Melt and temper 150 g of couverture chocolate (follow standard tempering to 31–32°C for dark, or 30–31°C for milk). Remove chilled bâtons from fridge. Using forks or dipping tools, dip each bâton into the tempered chocolate to coat fully or half-coat as desired. Let excess drip off and place back on parchment.

8. 8

   Finish & decorate

   While the coating is still wet, sprinkle poppy seeds, chopped nuts, or cocoa nibs on top if desired. Alternatively, drizzle remaining melted (but untempered) base chocolate over bâtons for a marbled look, then quickly add finishing seeds/nibs.

9. 9

   Final set and storage

   Allow the coated bâtons to set at cool room temperature (or briefly in the refrigerator for 5–10 minutes) until fully firm. Store in an airtight container in a cool, dry place for up to 7–10 days. If uncoated, keep refrigerated and consume within 5 days to retain crunch.