Vegan cocoa crumble

A great and easy way to add a bit of crunch and flavour to your desserts and pastries is by finishing them off with cocoa crumble. This easy recipe for homemade cocoa crumble is based on Callebaut cocoa powder to give it an appealing colour and an intense cocoa taste.

Recipe components

Used Callebaut products

Cocoa crumble

IngredientsPreparation
  • 104g
    almond powder
  • 104g
    brown sugar
  • 84g
    pastry flour
  • 23g
    Cocoa powder
  • 104g
    margarine
  • 1g
    salt

Crumble together in a stand mixer equipped with a flat beater. Spread out on a baking tray and leave to cool in a refrigerator for 2 hours. Bake at 165°C for 15 to 20 minutes.