Chocolate Crumb
Makes about 350 g (2 1/2 cups)
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105 g (2/3 cup) flour
4 g (1 tsp) cornstarch 100 g (1/2 cup) sugar 65 g (1/2 cup) cocoa powder 4 g (1 tsp) kosher salt 85 g (6 tbsp) butter, melted |
Heat oven to 300°F.
Combine the flour, cornstarch, sugar, cocoa power and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed. Add the butter and paddle on low speed until the mixture starts to come together in small clusters. Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool. Let the crumbs cool completely before using in a recipe or eating. Store in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer. |
From Momofuku Milk Bar