Cashew Crisp Chocolates

In thinking about desserts for Passover this year, we wanted to be able to make some things ahead of time. Way back in April 2008, I spent a week making treats which I brought to Florida. I decided to make chocolates again as part of this year’s dessert selection.

As it’s a perennial favourite, I made salted caramel chocolates. But I also decided to adapt the peanut butter crisp chocolates and try a slight variation, using cashews.

First, I ground a mix of regular and salted cashews with a few tablespoons of vegetable oil, to make a chunky cashew butter.

Next, I melted milk chocolate, combined it with the nut butter, and stirred in some crushed Corn Flakes (I didn’t have any feuilletine). I poured this mixture into a clingfilm-lined square pan, and let it set up overnight.

Once it was firm, I used a ganache cutter to cut individual pieces out, and let them dry out a bit.

I tempered a 70% dark chocolate, and used it to dip the individual pieces, placing the dipped chocolates directly onto a transfer sheet. This was a lot simpler than cutting individual squares to place on top.

The finished chocolates turned out pretty nicely. Many pieces had a lot of excess chocolate dripping off of them, leading to a small pool of chocolate on the bottom, er, top. The cornflakes stayed crisp (but not as crispy as feuilletine), and the slight saltiness of the nuts was a nice foil to the milk chocolate’s sweetness. My only criticism was the thinness of the piece.

Note: This treat is milchig due to the chocolate filling. Feuilletine is made of wheat, but, depending on your traditions, corn might be okay.