Chocolate Soil Crumbs 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.

MOCK CHOCOLATE COOKIE CRUST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk sugar, flour, cocoa powder, and salt together in a bowl until thoroughly combined. Pour melted butter into the mixture and stir to incorporate. Press dough into the bottom and up the sides of a 9-inch pie pan.
• Bake crust in preheated oven until the sides are firm and the bottom bubbles slightly, about 10 minutes.

CHOCOLATE CRUMBS

Steps:

• Heat the oven to 300 degrees F.
• Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
• Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
• Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
• Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

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

CHOCOLATE SOIL (CRUMBS)

Steps:

• 1. heat the sugar and water in a pan.
• 2. cut the Plain chocolate into small pellets about the size of a finger nail.
• 3. 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.
• 4. then take off the heat.
• 5. get a whisk, add the chocolate bits and stir with the whisk.
• 6. make sure all the sugar coats the chocolate and stir for about 2 minutes.
• 7.the mix sticks to the side of the pan don't worry.
• 8. empty out the mixture to a container.
• 9. pour hot water into the pan with the whisk and boil until the mixture starts to dissolve. it makes it easier to clean.
• 10. you can add different chocolate flavours if you like and spices.

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 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 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.