Dining In 1 minute 08 March 2022

Recipe: Chocolate Crunch From One Star State Bird Provisions in San Francisco

A sweet, salty, crunchy treat from State Bird Provisions chef-co-owner Nicole Krasinski

International Women's Day female chefs Recipe

We're celebrating International Women's Day and Women's History Month with recipes from female chefs from MICHELIN Guide restaurants. Here's a favorite dessert from One Star State Bird Provisions chef-co-owner Nicole Krasinski.

Milk Chocolate Crunch

Makes about 25 3-inch shards

  • 15 oz (425g) coarsely chopped high-quality milk chocolate (preferably Valrhona)
  • 1 cup (128g) feuilletine (order here or sub in corn flakes)
  • 1 teaspoon flaky sea salt

Clear space in your freezer. Line two 13x9-inch (33x23cm) baking sheets with parchment paper. Pour about 1 inch (2.54cm) of water into a medium pot and bring to a simmer. Immediately remove the pot from the heat. Put the chocolate in a heatproof bowl that is large enough to sit on top of the pot without touching the water. Set the bowl over the pot and let the chocolate melt, stirring until completely smooth. Add the feuilletine and stir gently to coat it in the melted chocolate. 

Immediately transfer half of the mixture to each baking sheet and gently spread with an offset spatula to form an even layer that fills the bottom of the sheet. Sprinkle with the sea salt.

Put the baking sheets, uncovered, in the freezer until the mixture is fully frozen, about 1 hour. Run a knife around the edge of the baking sheets to release the crunch and break into approximately 3-inch shards.

If not serving immediately, transfer to airtight containers and store in the freezer for up to 1 month.


State Bird Provisions chef-co-owner Nicole Krasinski
Photo courtesy of State Bird Provisions

"What I call “chocolate crunches” are basically chocolate bark made with feuilletine, magical crisp, buttery flakes of pastry that make each bite a delight. We’ve done many variations on the theme, but fueilletine’s buddy, chocolate, always joins the fun, whether it’s dark, milk, a combo or white. The process is pretty simple. We serve the crunches as a component of our desserts, typically treating them like chips to dip into something creamy, but they’re great all by themselves."

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