Chocolate Crumbs

These are so versatile. You can crumble over ice cream or into yogurt. Use them in place of chocolate chips for all the flavor with a different texture. Use them in a layered cake. Use them to make a pie crust. Be creative!!!!! This is Christina Tosi's recipe. She was on Today this morning. Apparently the woman lives on sugar. She say say she is a hummingbird.

• Ready In: 25 mins
• Yields: 2 Cups

Ingredients

• 2⁄3 cup flour
• 1  teaspoon cornstarch
• 1⁄2 cup sugar
• 2⁄3 cup cocoa powder (preferably Valrhona or Ghiradelli)
• 1  teaspoon kosher salt
• 6  tablespoons butter, melted

Directions

1. Heat the oven to 300 degrees F.
2. Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
3. Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
4. Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
5. Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.