Deep-Fried Chocolate
The secret to this recipe lies in how the batter is applied — it needs to be thick enough to cover the chocolate, but thin enough to cook quickly.
INGREDIENTS | SERVES 2
- 1 3.5-ounce Toblerone bar
- ¼ cup Tempura Batter, prepared without the black pepper
- 1 egg, lightly beaten
- ⅓ cup graham cracker crumbs
- 4½ cups oil, or as needed
Break the Toblerone bar into 12 individual pieces. Dip each piece in the beaten egg and then roll in the graham cracker crumbs until coated. Place the chocolate on a tray lined with aluminum foil and freeze for 2 hours.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat.
When the oil is hot, move the fondue pot to the table and set up the burner.
Coat the chocolate with the batter, using your fingers. Using a dipping basket or spatula, gently lower the chocolate into the hot oil. Cook very briefly until the batter lightly browns (about 30 seconds). Eat immediately.
