Chocolate Crackles Recipe

Life was made for sharing with others and these chocolate crackles by our friends at Pana Chocolate  are perfect for helping you share some special moments of your own…

Remember the chocolate crackles from your sixth birthday party? These crunchy bite-size crackles are the perfect, healthy alternative for kids’ parties or school lunch boxes. Best of all, they’re completely nut free. Dip them in a melted chocolate bar of your choice – if you’re anything like us, you’ll have trouble sharing them with the kids.

Make this chocolate crackle recipe

Makes: 6

Time: 15 minutes preparation, plus 8–12 hours dehydrating time

Equipment: bain-marie, dehydrator, non-stick sheet


3 teaspoons chocolate syrup (90 g (3¼ oz/¾ cup) cacao powder, 140 ml (4¼ fl oz) coconut nectar 100 ml (3½ fl oz) filtered water)

35 g (1¼ oz) puffed millet

45 g (1½ oz) bar of Pana Chocolate of your choice,  broken into pieces


Combine the chocolate syrup and puffed millet in a bowl, and stir to ensure the millet is well coated. Roll the mixture into tablespoon-sized balls. Place the balls on a dehydrator tray and dehydrate at 40°C (104°F) for 8–12 hours. Line a tray with baking paper.

Melt the chocolate bar over a bain-marie. Drop the dehydrated crackles into the melted chocolate, coating thoroughly.

Use a fork to retrieve the crackles. Tap the fork on the side of the bowl to remove any excess chocolate. Set the crackles on the lined tray in the refrigerator for about 15 minutes, or until the chocolate is set. Serve in little paper cases, if desired.

This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally.

Photographer: © Armelle Habib

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