Claire Saffitz, a pastry chef and Senior Food Editor for Bon Appétit magazine, spends five days in the Bon Appétit test kitchen attempting to make a fancier and less sweet version of the classic chocolate-covered wafer candy bar, Kit Kat.
“Some nibble away at the chocolate shell first; others may split the wafers apart before eating. They may have their preferences, but what what they may not know is their routines help to reverse engineer what it takes to make one in the first place.”
Previously: Claire Makes a Gourmet Version of Cheetos