Post by Jo @ including Cake
I love this chocolate! Not just for it's rich creamy taste, not just for it's simplicity of high quality ingredients... but also because of it's versatility and ease of use in all manner of kitchen experiments.
Ok, so this little recipe is barely even an experiment. This weekend I fancied a treat with a crunch and a crisp bite and so had an idea to toast up a little quinoa and buckwheat to layer up with the melted chocolate....so good! I think the buckwheat was my favourite option with it's large chunky pieces, whereas the quinoa gave more of a 'bubbly' texture. Such a great, simple way to get a healthy wholesome kick!
I simply melted down the chocolate and remoulded it in a shallow layer in the bottom of silicone mini muffin cases. They looked so pretty like this but you could use the bottom of a loaf pan and then break into pieces if you prefer.
Feel free to add a grating of citrus zest if you want to add a little zing along with the crunch!
Recipe: Crunchy chocolate melts
Makes approx. 12 pieces
1/2 cup of dark chocolate
Scant 1/4 cup toasted buckwheat or quinoa (uncooked)
Toast the quinoa or buckwheat in a very lightly oiled pan for 3-4 minutes until lightly toasted and crisp.
Meanwhile melt the chocolate on medium power in the microwave or over the hob. Pour a thin layer in the bottom of each muffin case (or similar) and then add a layer of 'crunch' slightly swirled into the chocolate, finish with another layer of chocolate for a smooth top hiding the 'secret' centre or leave a crunchy top. I made a few of each type. These are best kept in the fridge for the crispest bite.