Dark Chocolate Chicharron Bars. Crispy + Chocolate + Protein.
- Candy Mold
- Candy Thermometer
- Flexible Spatula
- Pot with water and smaller pot to float inside (or double boiler)
Ingredients and Amounts:
- 1/4 cup Pork Panko
- 1/2 cup Chocolate Chips (we used 51% Cacao Chips)
Everything you need to make Chicharron Chocolate.
Heat water up to 130° F and drop the second pot on top. Hold this temperature as close as possible during mixing - it is needed for the cocoa to temper properly.
Add the chips in the upper pot. Gently stir with the spatula when they begin to melt. Drop in the Pork Panko once fully melted and stir in completely with spatula.