Ingredients
12 Rye Crispbreads such as Finn Crisp or Ryvita*
200g good quality dark chocolate
⅛ tsp vegetable oil or paraffin wax (optional)**
Fennel & Ginger ("The Digestif"):
1 tsp fennel seeds
1 slice crystallized ginger, minced
.
Rose & Pistachio ("The Exotic"):
1 tsp dried rose petals, crushed
3-4 shelled pistachios, coarsely chopped
.
Salted Toffee Nut ("The Decadent"):
1 tsp toffee chips
1 tsp sliced almonds, coarsely chopped
Fleur de sel or Maldon flaked sea salt- very sparingly sprinkled!
- Line a large baking sheet with wax paper.
- Put the chocolate in a microwavable bowl and heat in 30 second bursts, stirring between each, until almost melted. The residual heat from the melted chocolate will finish melting any last bits.
- Using a silicone spatula, spread the chocolate in a very thin layer over both sides of a crispbread. Place on the lined baking sheet and sprinkle with your choice of toppings. Repeat with the remaining crispbreads and toppings.
- Refrigerate chocolate bars until just set (around 5 minutes, usually) then serve. Can be make ahead and stored in an airtight container for up to 4 days.
Notes
* Try using Finn Crisp (and not just 'cause of the name!- because they come in small chocolate bar sized pieces already.
** If you are going to eat these right away, I wouldn't worry about this, but if you live somewhere humid and want to avoid the dreaded 'bloom' of discolouration that comes from keeping melted-then-reset chocolate overnight, this is a great way to avoid it.
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