Mocha Crumble recipe

16 pcs MY San Grahams Chocolate
4 pcs MY San Grahams Chocolate, chopped
3/4 cup sugar
2 tbsp light corn syrup/hotcake syrup
2 tbsp water
1 1/2 tsp baking soda


1 tbsp hot water
1 tsp instant coffee powder (if desired, add another tsp for stronger flavor)
1 cup all-purpose cream, chilled
6 tbsp confectioner`s sugar


DO CRUMBLE: In a saucepan, combine sugar, light corn syrup and water. Bring to a boil. Upon boiling, put to medium heat and continue boiling for 15min. Don't stir. Turn off heat. Add baking soda and chopped MY San Grahams Chocolate. Mix well. Pour into loaf pan or "liyanera" line with greaseproof paper. Cool until hard. Cut into chunks.

DO COFFEE CREAM: In a bowl, whip chilled cream until thick. Add confectioner's sugar. Dissolve coffee powder in hot water. Add coffee to cream mixture. Mix well.

DO LAYER: In a rectangular pan, make 2 layers of Grahams Chocolate at the bottom. Pour half of coffee cream. Spread evenly. Do another double layer, alternating crackers and cream. Chill until cream is set. Top with prepared crumble. Serve.