From the kitchen of Executive Chef Ian Rynecki. Makes 16 to 20 bite-sized pieces.
7.5 oz milk chocolate, coarsely chopped
6 oz dark chocolate, coarsely chopped
2 ½ cups feuilletine
1 teaspoon cumin, toasted and ground
Place sheet of parchment paper onto flat sheet pan. Toast cumin and crush in a spice mill, making sure not to overgrind the cumin. Melt chocolate in a double boiler, stirring until smooth. Add cumin, and stir.
Remove chocolate from the double boiler. Add feuilletine and stir gently with a rubber spatula to coat them in melted chocolate.
Immediately transfer to prepared baking sheets, spread gently with offset spatula to form an even layer, about ¼ inch, sprinkle with maldon salt.
Put baking sheets, uncovered, in the freezer until mixture is fully frozen, about 1 hour.
Run a knife along the edge to release the crunch and break into approximately three inch shards.
Pairs well with our 2016 Sauvignon Blanc.