Chocolate Crumbs Food

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.

HOW TO MAKE CHOCOLATE COOKIE CRUMBS

Steps:

• Preheat the oven to 350 °F. Line a half sheet baking sheet with a Silpat silicone mat or parchment paper and set aside.
• In a bowl medium bowl, cream the butter and sugar together using a hand mixer on high speed until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.
• In a small bowl, sift the flour and cocoa powder together to remove any lumps. Whisk in the salt.
• Add the flour mixture and vanilla extract (if using) to the butter mixture. Use a spatula to just combine, then stir with the mixer on low speed until the crumb mixture is uniform, scraping down the sides and bottom of the bowl as needed. The dough will be dry and crumbly.
• Pour the crumb mixture onto the baking pan and spread it to approximately ½-inch thick.
• Bake the crumb mixture for 10 minutes, rotating after 5 minutes. Remove the pan from the oven and stir the crumbs around so it bakes evenly. Return the pan to the oven and bake for an additional 10 minutes. Cool the crumbs on the pan for about 10 minutes.
• Break up the larger chunks, then transfer the crumbs to the bowl of a food processor. Pulse until they are a small and uniform, about 20 seconds.
• Since these crumbs are dry, they store well in an airtight container at room temperature for a week or two, and freeze well in a ziplock bag.
• This recipe makes 1½ cups of cookie crumbs, enough to mix into ice cream or make a small cookie pie crust (see the Recipe Notes for how to make a cookie crumb pie crust).

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:

• 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.

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 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 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 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.

CHOCOLATE WAFER CRUMB CRUST

Steps:

• Spray a 9-inch glass pie plate with non-stick cooking spray.
• In a small saucepan stir together butter and 1 ounce chocolate until melted and combined.
• Finely grind the chocolate wafer crumbs in a processor.
• Add in the chocolate/butter mixture to the processor and mix until the crumbs are moistened.
• Press into the prepared pie plate.
• Freeze until firm (about 30 minutes).

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.