Noblesse chocolate aka Milk Chocolate Crispy Thins is another favorite. Super easy to make, with just two ingredients. These super thin crispy chocolate treats is made with your favorite chocolate. You can use milk, dark or white chocolate.
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How to make Noblesse Chocolate -Crispy Thins
- Line a tray with parchment paper.
- Pulse corn flakes in a food processor or blender* until finely ground.
- Melt the chocolate and add the ground corn flakes. Mix until well combined.
- Using a tablespoon, click the batter onto the parchment paper. Then spread them out in small thin round shapes using the spoon or knife.
- Put them in the fridge for about 1 hour until they have set.
Noblesse is very thin and is best stored in the refrigerator so that they don’t melt. But if you want to keep them out of the refrigerator, it’s best to temper the chocolate.
How to temper chocolate
Tempering chocolate means causing the cocoa butter in the chocolate to crystallize in a controlled manner. Tempered chocolate is beautifully glossy, improves the quality of the chocolate and does not melt in your hand when you hold it.
Tempering chocolate means melting the chocolate in three phases with different temperatures one after the other.
1. Melt half the chocolate over a water bath or in a microwave to 40 -54°C (104 – 129.2 °F), depending on the type of chocolate you use.
2.Then add the rest of the chocolate and stir until it melts and cool to 25-28°C (77 – 82.4°F).
3. Finally, heat the chocolate to 28–32°C ( 82.4- 89.6°F), which is the right temperature for use.
You need a digital thermometer* for tempering. For cooling down, you need a large bowl of ice or cold water. Make sure that no water splashes in the chocolate mass!
For example, if you leave out the 3rd phase, the chocolate does not become glossy or crunchy and melts too quickly in the mouth. Properly tempered chocolate melts slowly in the mouth while releasing its characteristic aromas.
Temperatures
Dark chocolate: 48 – 54 ° C ( 118,4 – 129.2 ° F) when melted. 27-28 ° C (80.6 – 82.4 ° F )when cooled. 31-32 ° C (87.8 – 89.6 ° F) in final temperature.
Milk chocolate: 45-50 ° C ( 113 – 122°F)when melted. 26-27 ° C (78.8 – 80.6°F) when cooled. 29-30°C (84.2 – 86 ° F) in final temperature.
White chocolate: 40-44 ° C (104 – 111.2 ° F)when melting. 25-26C (77 – 78.8 ° F) when cooled. 28-29 ° C (82.4 – 84.2 ° F) in final temperature.
Valrhona chocolate should be melted to a slightly higher temperature than other brands to ensure that all cocoa butter has melted. For dark chocolate 55 – 58 ° C (131 – 136.4°F), for milk and white chocolate 48 – 50 ° C (118.4 – 122° F).
If you like Noblesse chocolate – Milk Chocolate Crispy Thins you may also like:
Noblesse chocolate – Milk Chocolate Crispy Thins
Equipment
- 1 food processor
Ingredients
- 400 g Chocolate (14 oz)
- 50 g Corn flakes (1 Cup)
Instructions
- Line a tray with parchment paper.
- Pulse corn flakes in a food processor or blender until finely ground.
- Melt the chocolate and add the ground corn flakes. Mix until well combined.
- Using a tablespoon, click the batter onto the parchment paper. Then spread them out in small thin round shapes using the spoon or knife.
- Put them in the refrigerator for about 1 hour until they have set.
Notes
Βon appétit
