Crispy Chocolate

How could I really go wrong with a little dark chocolate and waffle crisp collaboration? I mean, can you blame me? It was meant to be. #ChocolateWeek
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MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356
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HIGHLIGHTED TOOLS:
Waffle Cone Machine:
Infrared Thermometer Gun:
MOST USED TOOLS:
Boos Walnut Cutting Board:
Boos Maple Cutting Board:
Tweezer Tongs:
KitchenAid Mixer:
KitchenAid Ice Cream Attachment:
Vitamix:
Induction Stove Top:
OXO Good Grips Container:
Shun Kaji Chef Knife:
Shun Kaji Cleaver:
Shun Kaji Knife Set:
All-Clad Sauce Pan:
All-Clad Fry Pan:
All-Clad Pot:
All-Clad Grill:
All-Clad Strainer:
All-Clad Mixing Bowls:
Glass Bowls:
Cheese Board:
Marble Slab:
Temperature Gun:
Pastry Bag:
Measuring Spoons:
Squeeze Bottles:
Sheet Tray:
Silpat:
Wire Whisk:
Offset Spatula:
Pasta Maker:
Ring Molds:
Hand Grater:
Box Grater:
Pepper Grinder:
Mini Carafe:
Mini Glass Pitcher:
Porcelain Dish:
Tart Ramekin:
Glass Ramekins:
Ice Cream Scoop:
Metal Canoli Mold:
Waffle Iron:
Gnocchi Board:
INGREDIENTS:
2 whole eggs
3/4 cup sugar
1/2 cup all purpose flour
1/4 cup whole milk
1/4 cup melted butter
1 tbsp vanilla extract
1 cup dark chocolate for melting + 1/4 cup for tempering (added to the melted chocolate off the heat)
1 tsp sea salt