Make fruit chips in a different way by serving them with chocolate and sugar crisps.
Snack for 4 people
1 hour preparation time + 3 hours drying time
Ingredients
- pink and green candies
- 50 g white chocolate
- 50 g dark chocolate
- 200 g sugar
- 1 tsp ascorbic acid
- 1-2 apples
- 1-2 oranges
- extra needed:food processor, round or oval template, silicone baking mat, mini piping bags (cornlets made of baking paper)
Get started
- Heat the oven grill. Grind the pink and green candies separately into a fine powder in the food processor. Sprinkle the powder onto the baking mat using a sieve and template. Slide 10-15 sec. under the grill until the powder melts.
- Allow to cool briefly, scoop with an oiled palette knife from the baking mat and allow to cool further.
- Chop the chocolate separately. Melt and temper both colors in a small bowl, au bain-marie. Fill two small piping bags with it and first pipe the dark chocolate into curly ornaments on a baking tray lined with baking paper. Pipe white chocolate on top in the same way.
- Put in the fridge, let the chocolate set completely and then carefully remove the ornaments from the baking paper with a palette knife.
- Bring 200 ml of water with the sugar to the boil. Let it boil gently for 2-3 minutes. Turn off the heat and stir the ascorbic acid into the syrup.
- Preheat the oven to 100°C. Wash and dry the fruit. Cut the apple and orange into thin slices. Carefully dip the fruit slices through the sugar syrup, drain well. Spread them out on silicone baking mats. Place in the warm oven for 2-3 hours to dry.
- Let cool completely and become crispy. Also carefully remove the fruit chips with a palette knife.
Enjoy your meal!
Read also
- Recipe for herb and vegetable chips with crispy potato cakes
- Recipe for vegetable chips with dough cups and parmesan biscuits
View the recipes for vegetable chips from page 86 in the May issue of Santé.
