Ebony Chocolate Crunch

8 oz (225 g) premium dark chocolate, chopped
1 cup (250 mL) partially crushed apple chips (2 oz/60 g)
¼ cup (50 mL) toffee bits, divided
1 tsp (5 mL) cinnamon
½ tsp (2 mL) ground ginger
1/8 tsp (0.5 mL) ground cloves
½ tsp (2 mL) Le Saunier de Camargue Fleur de Sel

Preparation
Place chocolate in bowl set over a pan of hot (but not simmering) water. Partially melt chocolate, remove from heat and continue stirring until melted and smooth.

Stir in apple chips, most of the toffee bits (reserve 2 tsp/10 mL for sprinkling on top),

and spices. Quickly turn out onto parchment paper-lined baking sheet; using a small spatula, gently form into a slab about ½ inch (1 cm) thick. Tap on counter to eliminate air bubbles. Sprinkle with remaining toffee bits. Allow to cool 10 minutes.

Sprinkle with salt. Refrigerate until firm. Break into pieces.

Makes about 12 pieces
(approx. 1 oz/30 g each)

Ebony Chocolate Crunch

8 oz (225 g) premium dark chocolate, chopped
1 cup (250 mL) partially crushed apple chips (2 oz/60 g)
¼ cup (50 mL) toffee bits, divided
1 tsp (5 mL) cinnamon
½ tsp (2 mL) ground ginger
1/8 tsp (0.5 mL) ground cloves
½ tsp (2 mL) Le Saunier de Camargue Fleur de Sel

Preparation
Place chocolate in bowl set over a pan of hot (but not simmering) water. Partially melt chocolate, remove from heat and continue stirring until melted and smooth.

Stir in apple chips, most of the toffee bits (reserve 2 tsp/10 mL for sprinkling on top),

and spices. Quickly turn out onto parchment paper-lined baking sheet; using a small spatula, gently form into a slab about ½ inch (1 cm) thick. Tap on counter to eliminate air bubbles. Sprinkle with remaining toffee bits. Allow to cool 10 minutes.

Sprinkle with salt. Refrigerate until firm. Break into pieces.

Makes about 12 pieces
(approx. 1 oz/30 g each)