Chocolate Crossies Recipe with Variations

Name: Chocolate Crossies Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 30
Ingredients: chocolate 250 g; butter 20-25 g; Cornflakes 60 g; Almonds chopped 60 g

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I am happy to present you my Chocolate Crossies Recipe. Our preparation is quick and easy.

These crossies are a real alternative to the sweets shelf of commercial suppliers! So we can act according to our taste and modify the recipe specifically, gluten-free and also vegan.

The chocolate bats are also a great souvenir and gift for family or dear friends. The popular nibbling fun is always well received and has a long shelf life. So you remain in good memory of the gift 🙂

Good luck with the preparation!

Table of Contents

1. Recipe Chocolate Crossies
2. Nutritional Values
3. Variations of Chocolate Crossies
4. What to Consider when Preparing Chocolate Crossies
5. Further Recommendations

1. Recipe Chocolate Crossies

Now it can start: My step-by-step instructions will help you to achieve the perfect crispy result.

Chocolate Crossies

Baked, photographed and written down by chef Thomas Sixt.

Servings 30

Calories 518

Preparation Time 30 Min.

Cook Time 15 Min.

Total Time 45 Min.

Simple tutorial for the preparation of chocolate crossies.

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Ingredients

250	g	chocolate (Milk chocolate, dark chocolate or white chocolate)
20-25	g	butter (or coconut fat)
60	g	Cornflakes
60	g	Almonds chopped (almonds shredded or whole blanched almonds coarsely chopped themselves)

Instruction

Preparation step 1

Cut chocolate or couverture — Chocolate and couverture melt better if you cut the large pieces into small pieces.

Prepare chocolate

Crush the chocolate with a sharp knife.

Preparation step 2

Cut coconut oil — Finely chop hard coconut fat, palmin or ceres.

Cut fat

Cut coconut fat into cubes.

Preparation step 3

Sliced chocolate with coconut oil in a pot — The sliced chocolate with the coconut oil in the pan while melting.

Heat ingredients

Add the coconut oil to the saucepan with 2/3 of the chocolate and heat on the stove over low heat.

Tip: Alternatively, use a water bath.

Milk and white chocolate and couverture melts at 40-45 °C,

Dark chocolate at 45-50 °C.

Preparation step 4

Melted chocolate in the pot — Melted chocolate, stirred until smooth in a saucepan.

Melt chocolate

When the chocolate has melted, add the remaining chopped chocolate while stirring.

-> During this process, the chocolate mass automatically cools down to 26-28 °C.

-> At this point, the chocolate begins to temper.

-> Warm the chocolate mass again carefully! slowly until it reaches a temperature of 30-33 °C.

Preparation step 5

Melted chocolate and corn flakes — Preparation step Melted chocolate in a pot and prepared corn flakes.

Cool chocolate

Allow the chocolate to cool lips warm.

Preparation step 6

Add the cornflakes to the melted chocolate — Add the cornflakes to the melted, almost cold, lip-warm chocolate.

Add cornflakes

Add the cornflakes and chopped almonds to the chocolate.

Preparation step 7

Corn flakes and chocolate alde in the pot — Fold the cornflakes under the chocolate, which is warm to the lips.

Fold ingredients

Fold in the ingredients with a spoon.

The flakes should keep their shape.

Preparation step 8

Mixed chocolate with corn flakes — The mixed chocolate with corn flakes becomes the chocolate crossies mass.

Ready to portion

The mass is now ready for portioning.

Preparation step 9

Chocolate Crossies baking paper — Preparation step Place the chocolate crossies mixture on the baking paper and then let it cool down.

Portioning

Place the baking paper ready.

Portion the chocolate crossies on the baking paper with a tablespoon.

Then let the chocolate crossies cool for a good 1.5 hours.

Preparation step 10

Serve

Place the finished crossies on a fine plate and try them.

Enjoy your meal!

Video

Difference between Chocolate and Couverture

Chocolate Glaze

Chocolate coating is used to coat cakes, pastries and pralines. But what is the difference to chocolate? Like chocolate, couverture consists of cocoa mass, cocoa butter and sugar. According to the Cocoa Regulation, chocolate coating must contain at least 31% high-quality cocoa butter.

Because chocolate coating contains more fat, it is more liquid after melting and can be processed more evenly.

Chocolate

Chocolate contains 18% cocoa butter. This makes them crunchier in bite. So, if you use chocolate for the crossies, you’ll also need some fat.

2. Nutritional Values

3. Variations of Chocolate Crossies

The preparation of our chocolaty snack depends strongly on your preferences.

This applies both to the type of chocolate you use and the quality of the chocolate.

For that special touch you can use spices. So you can breathe on the Crossies Christmassy or conjure in a little bit of Orient.

You can play with salt, pepper and chilli. Sweet-hot, sweet-salty … Opposites attract each other 😉

An important component is the crispness.

In the standard version, cornflakes are often used. I personally love the nuts: Walnuts, hazelnuts, Brazil nuts (meeega!), cashew. Almonds, peanuts etc. are also top.

Simply select your favorites from my following table.

Type of chocolate	dark chocolate, whole milk chocolate, white chocolate, vegan chocolate, RAW chocolate
Chocolate quality	chocolate glaze, chocolate, chocolate in organic quality, chocolate from the chocolaterie, Valrhona chocolate
Crispy ingredients	50% almonds – 50% cashew nuts, 50% unsalted peanuts – 50% salted peanuts, 50% coconut flakes – 50% almonds, all combinations of walnut, hazelnut, Brazil nut, cashew, almonds, macadamia, coconut flakes, cornflakes
Spices	salt, vanilla, cinnamon, cardamom, gingerbread spice, mace
Fat ingredients	about 10% of the chocolate weight, butter, coconut oil

4. What to Consider when Preparing Chocolate Crossies

We want to melt the chocolate next, here we have two variants:

4.1 Melt Chocolate directly in the Pot

The chocolate must not become too hot during melting. On an induction stove you can melt the chocolate in a top with a thick sandwich base directly on the stove at level 1-3 of 8 levels.

Tip: Always cut the chocolate finely before melting, then it goes faster and better!

4.2 Melt Chocolate in a Water Bath

For this method please provide a stainless steel bowl which you place on the matching pot. Add water to the pot and heat. Then pull the pot away from the stove and let it cool down. 40-50 degrees Celsius is a good guideline. Next place the chocolate in the bowl and place the bowl on top of the pot.