Today, we're revisiting a beloved classic from many British childhoods: the Chocolate Crunch recipe. This simple yet satisfying treat, also known as chocolate concrete, brings back fond memories of school canteens and delightful breaks with friends. With its firm, crunchy texture and rich chocolate flavour, this dessert is sure to win over hearts and taste buds alike.
Chocolate crunch, or chocolate concrete, made its debut in British school canteens during the 1970s and continued to be a favourite through the 1980s and 1990s. The name "concrete" is quite fitting, as this dessert is known for its hard, crunchy texture. The traditional way to enjoy it is with a side of pink custard, a pairing that not only adds a splash of colour but also a creamy contrast to the crunchy treat.
This chocolate crunch is delightful on its own, but if you're feeling nostalgic, try serving it with a side of pink custard or even a dollop of vanilla ice cream. For an extra touch of indulgence, drizzle some melted chocolate over the top or sprinkle with colourful sprinkles for a fun, festive look. It also pairs wonderfully with a cup of tea or a cold glass of milk.
To keep your chocolate crunch fresh, store it in an airtight container at room temperature. It will stay deliciously crunchy for up to five days. If you prefer a softer texture, you can store it in the refrigerator, but be sure to bring it to room temperature before serving for the best flavour.
We hope this chocolate crunch recipe brings a bit of nostalgic joy to your kitchen. We'd love to hear how it turns out for you! Share your thoughts in the comments below, and don't forget to subscribe for more delightful recipes and culinary adventures.
Relive the sweet nostalgia of school days with this Chocolate Crunch recipe. Also known as chocolate concrete, this classic British treat is delightfully crunchy, rich in chocolate flavour, and perfect with a side of pink custard. Simple to make and utterly satisfying, it’s a timeless favourite for all ages.
Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
Grease and line a 23cm x 23cm square baking tin with baking parchment.
In a large mixing bowl, combine the flour, granulated sugar, and cocoa powder. Mix until well combined and lump-free.
Pour the melted butter into the dry mixture and stir until combined.
Add the egg and vanilla extract, then mix until you have a dough-like consistency.
Transfer the mixture into the prepared tin. Use your hands or a spatula to press it down evenly and firmly.
Brush the top with cold water.
Sprinkle the 4 tablespoons of granulated sugar evenly over the top.
Bake in the preheated oven for 30 minutes.
Allow the chocolate crunch to cool slightly in the tin for about 5 minutes.
While still warm, cut into squares or triangles.
Transfer to a wire rack to cool completely.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
