4 people
For the inside
200 g isomalt
For the outside
200 g chocolate
In addition
Cocoa powder
For the inside
Melt the isomalt, heating it up to 160°C. Spread it between two silpats, forming a thin layer. Leave to harden and cut into small pieces.
For the outside
Chop the chocolate and melt it.
Bathe the isomalt pieces in chocolate to form a thin layer around the crisp sheet. Set aside.
Sprinkle each piece of chocolate with lots of cocoa powder and store in a container for presentation.