makes
1
prep
15 minutes
cook
5 minutes
difficulty
Easy
makes
1
serves
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Wreaths are common at Christmas, but you can treat yourself to this any time of the year.
Ingredients
- 200 g good quality milk couverture chocolate 33%
- 80 g salted potato chips
- 2 tbsp sea salt flakes
Setting time: 10 minutes.
Instructions
- Create a wreath template by drawing a circle, 180 mm in diameter, on a sheet of baking paper. Place the sheet, drawing side down, onto a flat tray and set aside until required.
- Temper the dark chocolate by placing it into a microwave-safe plastic bowl. Heat in 30 second increments, stirring in between. Once you have 50 % solids and 50 % liquid, stir vigorously until the solids have completely melted. (Alternatively, place the milk chocolate into a saucepan on an induction cooktop on setting 4. Stir continuously until you have 50 % solids and 50 % liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.)
- Slightly crush the potato chips before adding them to the bowl of tempered chocolate. Stir until the chips are completely coated in chocolate.
- Using the prepared template, arrange the chocolate chips in a circle on the sheet of baking paper. Before the chocolate sets, sprinkle the chocolate chip wreath with sea salt.
- Allow to set at room temperature. The wreath can be kept at room temperature, in an airtight container, for up to a week.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wreaths are common at Christmas, but you can treat yourself to this any time of the year.
