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White chocolate crunch

A super crispy confectionery with the rich flavour of white chocolate.

Creation by Sidney Schutte, Spectrum**, Amsterdam.

Recipe for 1500 grams.

Allergens & dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian


  • 800 water
  • 200 granulated sugar
  • 200 isomalt
  • 60 Sosa gelcrem thickening agent
  • 400 white chocolate

Preparation method

  • Put the water, granulated sugar, isomalt and gel-cream in the mixing cup of a thermoblender.
  • Then blend for 30 minutes at 80°C until smooth.
  • Leave to cool for 5 minutes, then mix in the white chocolate.
  • Leave to rest for 24 hours outside the refrigerator.
  • Place the mass in an oven at 140°C for 30 minutes with the fan set to 2.
  • Keep the mass warm under a heat lamp.
  • Make thin chocolate caramel by pulling pieces out of the mass using kitchen gloves and grab a piece of the confectionery between your thumb and forefinger. Make sure they are as thin as possible.
  • Store in a well-sealed container with silicone granules.

Serving suggestions

  • Fits perfectly into a dessert with vanilla and chocolate.
  • Very tasty with components of strawberries, yoghurt, and honey.
  • Use as a component in a dessert with crémeux of chocolate, pickled sultanas, and goat cheese caramel.