Cocoa crumble

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
level 1

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

Cocoa crumble

  • 260g
    almond powder
  • 260g
    brown sugar
  • 210g
    pastry flour
  • 58g
    Cocoa powder
  • 210g
    fresh butter
  • 2g

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.