Ingredients
1 cup water
2 1/4 cups white sugar
1/2 cup unsalted butter
2 tablespoons cocoa powder
6 ounces dark chocolate, melted
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Temperature-controlled tempering for chocolate work
Food-grade cocoa butter for chocolate work and coating
Natural cocoa for American-style baking — brownies, chocolate cake
Premium French chocolate — ganache, truffles, professional pastry
Alkalized cocoa — darker color, smoother flavor for European-style baking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Food-grade cocoa butter for chocolate work and coating
Natural cocoa for American-style baking — brownies, chocolate cake
Premium French chocolate — ganache, truffles, professional pastry
Alkalized cocoa — darker color, smoother flavor for European-style baking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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place the water, sugar, and butter in a saucepan; bring to a boil. cook and stir until the sugar and butter dissolve, about 10 minutes. pour into a mixing bowl and cool to room temperature. stir the crushed animal crackers into the sugar mixture until evenly moistened; spread half the mixture into an 8x8-inch baking dish. stir the cocoa powder into the remaining animal cracker mixture until smooth; spread into the baking dish over the lighter-colored layer. spread the melted chocolate evenly over the bajadera. refrigerate overnight; cut into 16 pieces to serve.