Jules Destrooper Almond Thins, Box of Authentic Belgian Butter Biscuits, Luxury Biscuits Gift Set, Bulk Pack of 6 x 100 g

£9.9
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Jules Destrooper Almond Thins, Box of Authentic Belgian Butter Biscuits, Luxury Biscuits Gift Set, Bulk Pack of 6 x 100 g

Jules Destrooper Almond Thins, Box of Authentic Belgian Butter Biscuits, Luxury Biscuits Gift Set, Bulk Pack of 6 x 100 g

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Your other option is a double boiler method if you don't want to use the microwave. The video in the link above shows how to use this method really well. ( step 2) In a food processor, pulse ½ cup of the almonds with ½ cup of the brown sugar until the almonds are finely ground. Transfer to a medium bowl and stir in the flour, baking soda, and salt. almonds: I use raw and unsalted almonds for this recipe. You could lightly toast them a bit to bring out the flavor if desired. If you have roasted almonds, I suggest making sure they are unsalted. Otherwise, it may be a bit too much in the end.

sea salt: these bark thins have a nice hint of salt. If it is too much for you, start with half the amount and then sprinkle more on top after freezing if desired. Pour all of the almonds into the melted chocolate along with the vanilla and stir well to combine. ( steps 4 and 5)In a large bowl, cream together butter and sugars until light. Beat in eggs, one at a time, followed by almond extract. Stir in flour mixture, mixing until the dough almost comes together, then add in sliced almonds and mix until dough comes together and no streaks of dry ingredients remain. I can honestly say these homemade Bark Thins are so versatile and there are so many fun ways to make tasty variations. Here are a few things I love to do: I almost always have all 4 of these things in the pantry so this is a perfect thing to whip up when I am feeling the sweet and salty craving coming on--which is very often. How to make these homemade Bark Thins: Melt the chocolate chips in a medium bowl. You have two options. You can microwave it in 25 second increments, stirring in between. If you use this method, you want to make sure you do not over heat the chocolate. When you pull it out each time to stir it, stir it well. When it's mostly melted but there are still a few chunks left in, just keep stirring instead of heating more and you should be good to go! ( step 2) Form the dough into two 12-by-1½-inch logs. Refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days.

You can keep these in the freezer or fridge. To be honest, they can stay at room temperature as well, but I find that they sometimes soften a bit if I keep them out of the fridge.Add about ½ - 1 teaspoon espresso powder for a coffee buzz flavor! Consider it a Dark Chocolate Mocha Sea Salt Bark! Play around with extracts: add some coconut extract, peppermint extract, maybe even some almond extract! They taste a hundred times better. There is no question on this one. None. Fresh almonds, rich dark chocolate, sea salt--from scratch is the way to go. I find that Bark Thins are a bit dry and not quite as rich as I hope they would be. Not the case here. This dark chocolate crunchy goodness is spot on.



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