Halloween broken chocolate with shortcrust pastry
Crispy base made from leftover cookie dough, caramel and dark couverture
After baking cookies there is almost always something left over: a bit of light shortcrust pastry here, a piece of dark dough there. Too little for a new tray of cookies, but just right for this Halloween broken chocolate. The dough becomes the crispy base, topped with a layer of caramel, dark couverture and whatever Halloween decorations you have in the cupboard.
Our broken chocolate is made from the leftovers of the Halloween Spitzbuben and the coffin cookies. In America this kind of treat is called "bark". Because the light and dark leftovers came together, the base is marbled. Yours will look however your leftovers want it to.
The quantities in the recipe are for 400 g of dough, which is a whole tray. Rarely that much is left over, but the broken chocolate is so good that you will probably want to bake it as its own recipe one day. You will also find the shortcrust pastry recipe to make yourself below. For leftovers, simply set the quantity selector to half a tray.
Ingredients
Base
Shortcrust pastry to make yourself (if no leftovers)
Step by step
Base
Put the pastry scraps together
Take your shortcrust pastry scraps, light, dark or both. For a marbled pattern, place light and dark pieces alternately next to each other and press them together briefly. Don't knead, or the colours will blur.
No scraps? Then prepare the shortcrust pastry as you would for the Sarg-Guetzli: beat butter, sugar, salt and vanilla until fluffy, add the egg gradually, briefly work in the flour and chill for an hour. For the dark dough, work the cocoa powder into half of it.
Roll out and bake
Preheat the oven to 190 °C convection. Roll the dough out directly on baking paper: 3 mm for a fine, crisp base, 5 mm if you prefer it more crumbly. Slide the paper onto the tray.
Bake the base at 190 °C convection: 8 to 9 minutes at 3 mm, 10 to 11 minutes at 5 mm. Then let it cool completely on the tray.
Cocoa powder, 1 kg
White flour, 1 kg
Rolling pin set, 6 pieces
Baking paper 40 x 30 cm, 50 sheets
Topping
Spread the caramel
Spread the caramel cream with the angled spatula in a thin, even layer over the cooled shortcrust pastry base.
FunCakes Caramel cream, 300g
Felchlin Couverture Grand Cru Maracaibo 65 % 0.5 kg
miniSchoggi tempering device for couverture and chocolate
Angled spatula Mini with soft grip handle
Pour over the couverture
Temper the dark couverture. We show you how in the post Tempering couverture correctly. Pour it over the caramel and smooth it with the angled spatula until everything is covered.
Decorate
Now you need to work quickly while the couverture is still liquid: scatter Halloween sprinkles over it, place candy eyes and other sugar decorations on top, and finish with two pinches of fleur de sel. The salt really brings out the caramel.
Sprinkle decor Halloween mix 4 in 1, 100 g
Chocolate decorations half eyeball, 25 pieces
Sugar decoration pumpkin, zombie & mummy, 12 pieces
Sugar decoration bloody eyes, 12 pieces
Sugar decoration Halloween, 6 pieces
Sprinkle decor Halloween party, 65 g
Sprinkle decor Halloween, 50 g
Sprinkle decor fantastic Halloween, 70 g
Breaking
Let it set and break it
Let the couverture set: in the fridge this takes about 15 minutes, at room temperature it takes longer. Then cut the slab into pieces with a large knife or simply break it by hand. Irregular pieces look the most appealing!
Broken chocolate halloween
Ingredients
Base
Shortcrust pastry to make yourself (if no leftovers)
Topping
Decoration
Preparation
- Base: Put the leftover dough together, roll it out on baking paper to 3 to 5 mm thick.
- Baking: Bake at 190 °C fan-assisted for 8 to 9 min. (3 mm) or 10 to 11 min. (5 mm), then let cool.
- Caramel: Spread a thin layer of caramel cream.
- Couverture: Temper the dark couverture, pour it over, smooth it out.
- Decor: Sprinkle over the sprinkles, sugar decoration and Fleur de Sel.
- Breaking: Let it set, then cut or break into pieces.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team, in exactly the sizes this recipe was tested with.
Ingredients
FunCakes Caramel cream, 300g
Felchlin couverture Grand Cru Maracaibo 65 % 0.5 kg
Cocoa powder, 1 kg
White flour, 1 kg
Sprinkle decor Halloween mix 4 in 1, 100 g
Funcakes Candy eyes, 64 pieces
Sugar decoration Halloween fantasies, 6 pieces
Sugar decoration skulls, 8 pieces
Chocolate decorations half eyeball, 25 pieces
Sprinkle decor colourful Halloween, 65 g
Sugar decoration pumpkin, 6 pieces
Sugar decoration pumpkin, zombie & mummy, 12 pieces
Sugar decoration bloodshot eyes, 12 pieces
Sprinkle decor Halloween mix, 55 g
Sugar decoration Halloween, 6 pieces
Sugar pearls Halloween mini, 80 g
Sprinkle decor Halloween party, 65 g
Sprinkle decor Halloween, 50 g
Sprinkle decor fantastic Halloween, 70 g
Bourbon vanilla seeds, 5 g
Accessories
miniSchoggi tempering device for couverture and chocolate
Rolling pin set, 6 pieces
Baking paper 40 x 30 cm, 50 sheets
Transparent bag Halloween
Angled spatula mini with soft grip handle
Delivery in 1 to 2 working days · Free shipping from CHF 100*
So it's guaranteed to turn out well
Leftover dough keeps well wrapped for a few days in the fridge or several weeks in the freezer. This way, enough gradually builds up for a whole tray.
3 mm gives a fine, crispy base where caramel and chocolate take centre stage. At 5 mm it becomes more crumbly and cookie-like, and both taste good.
Packed in a transparent bag with a bow, the broken chocolate becomes a treat for your Halloween party, and nobody will guess it was made from leftovers.
Frequently asked questions
So you can also bake the broken chocolate as its own recipe. The quantities are for 400 g of dough, which is a whole baking tray. If you have less leftover dough, set the quantity selector to half a tray: the caramel and couverture adjust accordingly.
Yes. Only tempered couverture sets firm, shines and breaks cleanly. Untempered, it stays soft, sticks to your fingers and turns grey.
Of course. Dark couverture is a nice counterpoint to the sweet caramel, but with milk or white couverture the broken chocolate turns out just as well, only a little sweeter.
Print recipe
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Related products
Felchlin Couverture Grand Cru Maracaibo 65 % 0.5 kg
Rolling pin set 6 pieces
Angle spatula mini with softgrip handle
White flour, 1 kg
miniSchoggi tempering device for couverture and chocolate
Baking paper 40 x 30 cm, 50 pieces
Cocoa powder, 1 kg
Bourbon vanilla seeds, 5 g
Clear bag Halloween
FunCakes caramel cream, 300g
Pumpkin sugar decoration, 6 pieces
Bloody eyes sugar decoration, 12 pieces
Halloween sugar decorations, 6 pieces
Sugar decoration Halloween fantasies, 6 pieces
Funcakes Sugar Eyes, 64 pieces
Sugar decoration skulls, 8 pieces
Scatter decor mix Halloween, 55 g
Sugar decoration pumpkin, zombie & mummy, 12 pieces
Halloween sprinkles, 50 g
Sugar pearls Halloween mini, 80 g
Chocolate decoration Half an eyeball, 25 pieces
Scatter decorations Fantastic Halloween, 70 g
Halloween party sprinkles, 65 g
Colored Halloween sprinkles, 65 g
Sprinkles Halloween mix 4 in 1, 100 g
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