Recipe courtesy of Sweeteeth Chocolate
Episode: Sweet Pick Me Up
Print
O Snap Bar
Total:
1 hr 50 min
(includes chilling time)
Active:
35 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 50 min
(includes chilling time)
Active:
35 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Gingersnap Cookie:
  • 4 ounces all-purpose flour
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon ground ginger 
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt 
  • 3 ounces brown sugar 
  • 1 ounce canola oil 
  • 1 tablespoon molasses 
O Snap Bar:
  • 1 1/4 pounds white chocolate

Directions

Special equipment: eight 3-ounce chocolate molds; a digital candy thermometer

For the cookies: Preheat the oven to 350 degrees F. In a large bowl combine the flour, cinnamon, ginger, cloves and salt, and then sift. In another large bowl, combine the sugar, oil and molasses, and then add to the dry ingredients. Mix until incorporated. Roll out the dough on a baking sheet to 1/4-inch thick and bake until the edges are burnt, 12 minutes.

Cool, and then finely crumble the cookie.

For the chocolate bar: Using a double boiler set over medium heat, heat 1 pound of the chocolate until a candy thermometer inserted in the chocolate reads 115 degrees F. Add in the remaining 1/4 pound chocolate into the melted chocolate, and then stir in all of the crumbled cookies. Cool the mixture to 83 degrees F. Heat the chocolate back up to 88 degrees F. Pour the tempered chocolate into eight 3-ounce chocolate molds.

Cool the chocolate until set before removing from the molds. Serve at room temperature.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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