Chocolate-covered crisps

Chocolate-covered crisps are life-changing if you haven’t tried them before. Crunchy, salty, slightly sweet and of course chocolate-y. With a sprinkle of chilli flakes, they are hard not to love. Perfect for a present or simply to chomp away.

Serves: 8

• 2 x 100g Lindt Excellence 70% Cocoa Dark
• 150g Proper Crisps Marlborough Sea Salt
• Chilli flakes, to sprinkle

1. Grab a pack of Proper Crisps Marlborough Sea Salt and sort out the larger crisps. (Save the smaller crisps for a cook’s treat.) Line a large tray with baking paper and spread the crisps over the tray close together in a single layer.
2. Coarsely chop the chocolate. Place . of the chocolate (save the rest for the next step) in a medium stainless-steel bowl and place over a medium saucepan with 5cm of barely simmering water in it. The bowl should fi t snugly over the pan and not touch the water.
3. Stir the chocolate with a silicone spatula until just melted. Remove the bowl from the heat and stir in the remaining chocolate until melted. Dark chocolate is tempered when it reaches 32°C on a cooking thermometer. It will be super shiny and glossy. When it sets, it will be shiny and crisp.
4. Working quickly, drizzle the tempered chocolate over the crisps on the tray. Sprinkle with chilli flakes before the chocolate sets. Set aside until the chocolate has set. To speed up the process, place in the fridge for 5 mins.

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Chocolate-covered crisps Recipe Featured in EatWell Christmas: Edible Gifts