Zakuzaku choco crunch (milk chocolate/white chocolate)
[4 servings]
GF
-
For Milk chocolate crunch:
- Milk chocolate 100g
- Wapanko 40 g
- Roughly chopped almonds 10g
-
For white chocolate crunch:
- White chocolate 100g
- Wapanko 40 g
- Roughly chopped almonds 10g
[ Method ]
- 1Toast WAPANKO and almonds in a preheated air fryer at 180 Celsius for 5 minutes, until crispy.
- 2Break the chocolate into pieces and melt it in a microwave-safe dish at 600W for 2 minutes, stirring every 10 seconds.
- 3Combine your toasted WAPANKO and toasted almonds with the melted chocolate. Using a spoon, create oval shapes of desired size and place them on a baking sheet. Refrigerate for 30 minutes before serving.
- 4Note: If you`d like you can sprinkle some toasted almonds on top for decoration before refrigerating.
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