Dark Chocolate Crisps

See Koppert Cress’ recipe for Dark Chocolate Crisps!

Ingredients

• Rustic salted potato crisp
• Dark chocolate at 75%
• Clementine
• Water
• Caster sugar
• Aclla Cress
• Shiso green

Method

• Blanch the whole clementine’s 3 times in boiling water, refresh in icy cold water every time, drain and reserve.
• In a pan, dissolve the sugar in the water and bring to simmer.
• Do not peel the clementine and cut them into cubes, add the cubes to the syrup and cook on a low heat for 25 to 30 minutes.
• Meanwhile, melt the chocolate in a Bain Marie.
• Select the largest crisps from the packet and using a long twizzer, dip them in the melted dark chocolate.
• Let the Crips set in a cool place until use.
• Add some clementine compote on top of each chocolate crips and serve with Aclla Cress and Shiso green.

Brought to you by our partners, Koppert Cress.

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