A Twist On the Black & White Cookie: Chocolate-Covered Corn Chips
This idea from chef David Burke is so easy and so genius, we can't believe we didn't think of it years ago.
This idea from chef David Burke is so simple and so genius, we can’t believe we didn’t think of it years ago.
If you’ve ever had a black and white cookie, you know it’s one of the best desserts of our time. If you haven’t, the short story: It’s a cake-like cookie frosted with vanilla on one side and chocolate on the other, so you don’t have to choose between the two flavors. Delicious.
That said, we never considered that the same half-and-half concept could be applied to other foods. Then, Burke told us he made a black and white chocolate SunChip — a chip covered half in white chocolate and half in dark chocolate.
We shouldn’t be surprised at the whimsy. After all, this is the chef behind an entire restaurant devoted to bacon.
His snack is salty-sweet like a chocolate-covered pretzel, but even crunchier. And then, of course, there’s the bonus of getting both types of chocolate in one satisfying bite. Whip these up for your next party to be the man or woman of the hour. Cost to you in time and money: practically nothing on both counts.
B&W Snack Chips
1 bag snack chips (recommended: SunChips)
1 cup dark chocolate chips
1 cup white chocolate chips
1. In a saucepan or double-boiler over low heat, melt each chocolate separately. (Chocolate can also be melted in the microwave; melt on a low power setting and/or in short intervals, being very careful not to burn.)
2. Tip half a chip into the white chocolate until the chip is barely more than halfway covered and place on a baking pan lined with parchment paper. Let cool until chocolate solidifies.
3. Dip the opposite side of the chip into the dark chocolate and slightly overlap the white chocolate so there is no bare chip showing.
4. Place chip back on lined baking pan. Repeat with all chips and refrigerate pan until chocolate is set.
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