Chickpeas with Chocolate in Air Fryer
restaurant 4 portions
schedule 45 min
Cooking details
This recipe has been tested in a Newlux 5’5L air fryer. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt320 g. of cooked and drained chickpeas
- task_alt200 g. of dark chocolate for desserts (65% cocoa)
- task_alt1/2 teaspoon of spicy or sweet paprika from La Vera
- task_altSalt (to taste)
step by step recipe
- Once drained, we will dry the chickpeas in the air fryer without oil, setting it to 185 degrees for 32 minutes, shaking the basket at intervals.
- When we have the chickpeas dried, we melt the chocolate either in a pot over low heat in a double boiler or in the microwave at 30-second intervals until it's completely melted.
- Next, we add the paprika and stir with a small spoon until fully incorporated.
- Away from the heat and with the chocolate liquid but tempered, we add the chickpeas in batches, stir to cover them well with chocolate, and remove them with a slotted spoon to let them dry on a piece of parchment paper.
- We add a light sprinkle of salt flakes over each batch before the chocolate dries. We put them in the refrigerator for about 10 minutes.
- When they are completely dry and cold, we separate the blocks of chickpeas with our hands so they can be eaten one by one.
Ingredients
- The spicy paprika from La Vera gives a nice touch to the chocolate. If you're making it for adults, don't hold back, but if you're making it for children and don't want them to reject it, opt for using sweet paprika.
