It’s all your fault Daily Edge and various other social media outlets that carried the tale of the Tayto Chocolate yesterday.
I guess it was only a matter of time before I picked up a bag of Tayto and a bar of chocolate and tried to combine the two to make Chocolate Taytos.
The result is far more savoury than I expected, not sweet at all.
I melted some 75% cocoa solid chocolate and then dipped the crisps individually. The streaks in the chocolate are from me shaking it so that I’d get the excess chocolate off before leaving them to rest on some greaseproof paper to come back to room temperature. Don’t put your dipped crisps into the fridge as they will go soggy. Leaving them out will take longer for the chocolate to harden but the crisps on the interior will stay hard and, well, crispy!
It wasn’t quite cheese and oniony (is that even a word?) for me so I pulled out the pestle and mortar, ground up some more crisps to make a sand, and then sprinkled it on top while the chocolate was still damp.
If you’re old enough to remember, the Tayto factory was originally in Coolock, opposite Cadbury’s. If you walked down the road between them you could almost taste the combination in the air.
More of my memories of Tayto, the perfect hangover cure, and how I think the flavour works on my Audioboo below: