Ingredients
- 4 cup corn flakes
- 6 ounce bittersweet chocolate
Preparation
Baking Directions:
Pour the corn flakes into a large mixing bowl, then pour about half of the tempered chocolate over them.
Use a rubber spatula and mix until they are coated evenly.
The tempered chocolate will immediately begin to set.
Once the chocolate has set, repeat with the remaining chocolate to give a second coat.
Quickly scoop the chocolate corn flakes into small mounds onto a parchment paper-covered baking sheet.
I find it easier to use one spoon to scoop and another spoon to scrape the scooped mixture onto the baking sheet.
It is important to work quickly because the mixture is easier to scoop before the chocolate hardens.
If your kitchen is very hot, you can place the baking sheet in the refrigerator for about 5 minutes to allow the chocolate to harden.
Do not leave them in the refrigerator for more than 10 minutes; if they get too cold, condensation will form on them when they are removed from the refrigerator due to the difference in temperature between the cold chocolate and the warm air.
This will cause the chocolate to turn white.
While this doesn't affect the taste, it does ruin the appearance.
Store them in an airtight container in a cool, dry area.
They will keep for two weeks, if you can resist eating them.
