Chocolate Crackers
KronJäst- about 2 sheets
- 40 min
- 2 hours 10 minutes
Delicious seed crackers brushed with chocolate and flaked salt. Perfect for munching on with coffee—or why not pack them in a pretty bag and give them as a gift!
4/5
4 VotesHere's how:
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1
Dissolve the yeast in the water, add the chia seeds, stir, and let stand for 10 minutes.
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2
Mix all the ingredients by hand for about 4 minutes or in a food processor for 2 minutes.
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3
Let the batter sit at room temperature for 40–60 minutes in a covered bowl. The batter should have the consistency of porridge.
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4
Using a palette knife, spread the batter as thinly as possible on 2–3 baking sheets lined with parchment paper.
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5
Let the sheets sit at room temperature for about 30 minutes.
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6
Bake the crispbread at 150 °C for about 30–40 minutes, or until it is hard.
You can also leave the crispbread in your turned-off oven with the door slightly open after baking.
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7
Let the crispbread cool on a wire rack.
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8
Brush on a thin layer of melted dark chocolate, first on one side and let it dry, then brush on the other side and sprinkle with a little flaky salt before the chocolate dries.
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9
Break into desired pieces and serve.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 12.5 g (1/4 packet) KronJäst for Bread, fresh
- 150 g (1 bag) KronJäst Whole-Grain Wheat Sourdough
- 240 g (about 4 dl) all-purpose flour
- 300 g (about 3 dl) cold water
- 52 g (about 4 tbsp) olive oil
- 6 g (1 tsp) salt
- 210 g (about 3 dl) sesame seeds
- 150 g (about 2 dl) pumpkin seeds
- 22 g (about 2 tbsp) chia seeds
Garnish
- Melt the dark chocolate and brush it onto the cool, crisp crispbread—first on one side—and let the chocolate set for a minute.
- Flip it over, brush the other side, and sprinkle a little flaked salt on top before the chocolate sets.
- Once the chocolate has set, break it into the desired sizes.
The recipe comes from
kronjast.se
