Dark Chocolate Croustillant Recipe

Prepare chocolate

Set a heatproof bowl over a pan of barely simmering water (double boiler). Add 200 g finely chopped dark chocolate and 40 g unsalted butter. Stir gently until fully melted and smooth. Remove bowl from heat and let cool 2–3 minutes so mixture is warm but not hot.

Combine crunchy elements

In a separate bowl combine 90 g crushed feuilletine (or crushed toasted cornflakes), 30 g finely chopped toasted hazelnuts (if using), 15 g corn syrup, and 1/4 tsp fine sea salt. Stir to distribute evenly.

Fold and form

Pour the warm melted chocolate mixture over the crunchy mixture. Fold gently with a spatula until everything is evenly coated and you have a glossy, thick mixture. Taste and adjust salt if needed.

Shape and chill

Line a small rectangular or square baking tin (about 20 x 10 cm) with parchment or plastic wrap. Spread the croustillant mixture evenly to a thickness of about 1 cm using an offset spatula, pressing lightly to compact. Place in refrigerator for 30–45 minutes until set and firm.

Warm the cream

Place 60 ml heavy cream in a small saucepan and heat over medium until it just begins to simmer (small bubbles at edge). Do not boil.

Make ganache

Put 120 g finely chopped dark chocolate in a bowl. Pour the hot cream over the chocolate and let sit 1 minute, then stir gently from center outward until smooth and glossy. When homogenized, whisk in 10 g cold cubed unsalted butter a piece at a time to add shine.

Cool slightly

Allow the ganache to cool and thicken slightly (5–8 minutes) until it is pourable but will set quickly on the chilled croustillant.

Coat the croustillant

Remove chilled croustillant from tin and peel off parchment. Place on a wire rack set over a tray. Pour the warm ganache evenly over the top to coat the surface and sides as desired. Use an offset spatula to smooth. Return to refrigerator for 10–15 minutes to set the ganache.

Trim and garnish

When ganache is set but still slightly soft, transfer the croustillant to a cutting board. Trim edges with a sharp knife warmed under hot water and dried between cuts for clean slices. Sprinkle 1/4 tsp flaky sea salt evenly across the top and scatter 15 g cocoa nibs or chopped toasted hazelnuts.

Portion

Cut into 8 equal bars or 12 smaller bite-sized pieces. Store in an airtight container in the refrigerator for up to 7 days or at cool room temperature (below 20°C) for 2–3 days. Bring to room temperature 10–15 minutes before serving for best texture and flavor.