Chocolate Crumb Base Recipes

HOMEMADE CHOCOLATE COOKIE CRUMBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Whisk flour, cocoa powder, and baking soda together in a bowl. Beat butter, white sugar, brown sugar, egg, and vanilla extract together with an electric mixer in another bowl until smooth and creamy. Gradually beat flour mixture into butter mixture until dough is just incorporated. Spread dough out onto prepared baking sheet.
• Bake in the preheated oven until set, about 14 minutes. Cool completely and crumble as desired.

CHOCOLATE CRUMB BASE

Steps:

• Preheat oven to 350 degrees.
• Place graham cracker crumbs, cocoa powder, turbinado sugar, and salt in the bowl of a food processor; pulse to combine. Add melted butter and continue pulsing until well combined. Add egg whites and continue pulsing until crumbs begin to stick together.
• Trace an 8-inch circle on a piece of parchment paper. Place paper pencil-side down on a baking sheet. Turn crumb mixture out onto parchment and form into a flat, even 8-inch disc, using the tracing as a guide.
• Transfer to oven and bake until firm and middle appears dry, 12 to 15 minutes. Let cool completely before using.

DARK CHOCOLATE CRUMB BARS

Steps:

• PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan.
• BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
• BAKE for 10 to 12 minutes or until edges are golden brown.
• COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
• STIR nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

CHOCOLATE CRUMB CRUST

Steps:

• In a bowl combine all ingredients; mix well to combine.
• Press into a 9-inch pie plate.
• Bake 350 degrees F for 8 minutes.
• Cool completely.
• Fill as desired.

CHOCOLATE SOIL (CRUMBS)

Steps:

• heat the sugar and water in a pan.
• cut the Plain chocolate into small pellets about the size of a finger nail.
• when the sugar reaches 130 degrees celsius / 266 fahrenheit.
• note: if you haven't got thermometer wait until all sugar dissolved and starting to change medium brown colour.
• then take off the heat.
• get a whisk, add the chocolate bits and stir with the whisk.
• make sure all the sugar coats the chocolate and stir for about 2 minutes.
• empty out the mixture to a container.
• pour hot water into the pan with the whisk and boil until the mixture starts to dissolve. it makes it easier to clean.
• you can add different chocolate flavours if you like and spices.

CHOCOLATE COOKIE CRUMB CRUST

Steps:

• Place cookies in large resealable plastic bag; press bag to remove excess air, then seal bag. Use rolling pin to crush cookies to form fine crumbs.
• Add butter; squeeze bag to evenly moisten crumbs.
• Press crumb mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Use immediately or refrigerate until ready to fill.

CHOCOLATE CRUMB CRUST

Steps:

• Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Press the mixture evenly over the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Set aside to cool.

CHOCOLATE WAFER CRUST

Steps:

• Mix crumbs and melted butter or margarine until well blended. Press into an 8 or 9 inch pie plate. Chill until firm.

RED VELVET CRUMB BASE

Steps:

• In a medium bowl, use your hands to crumble the cupcakes into small, fine bits. Add the oil, agave nectar, and salt to the crumb. Using a rubber spatula, fold together the ingredients until thoroughly combined. Store in an airtight container at room temperature for up to 4 days. For longer shelf life, store in the freezer for up to 3 weeks.

CHOCOLATE COOKIE CRUMB CRUST

Steps:

• Place rack to middle position and pre heat oven to 350 degrees F.
• Place cookies in large zip-lock plastic bag and crush with rolling pin.
• (Or use food processor) Transfer crumbs to medium bowl, drizzle with butter, and mix with fingers until well combined Pour crumbs into 9-inch Pyrex pie plate.
• Press crumbs evenly onto bottom and up sides of pie plate.
• Refrigerate for 20 minutes to firm crumbs, Bake until crumbs are set, about 10 minutes.
• Cool on wire rack.

CHOCOLATE SOIL CRUMBS

Steps:

• heat the sugar and water in a pan.
• cut the Plain chocolate into small pellets about the size of a finger nail,when the sugar reaches 130 degrees celsius / 266 fahrenheit then take off the heat.
• grab a whisk, add the chocolate bits and stir with the whisk.make sure all the sugar coats the chocolate and stir for a couple minutes then empty out the mixture to a container
• note if you haven't got thermometer wait until all sugar dissolved and starting to change medium brown colour