Chocolate Cornflakes
Jacques Torres
Recipe and tempering instructions courtesy "Dessert Circus: Extraordinary Desserts You Can Make at Home" by Jacques Torres
Ingredients
- 4 cups corn flakes
- 16 ounces bittersweet chocolate, tempered
Preparation
Step 1
Pour the cornflakes into a large mixing bowl, then pour about half of the bittersweet chocolate over them. Using a rubber spatula, mix until they are coated evenly. The chocolate will immediately begin to set. Once the chocolate has set, repeat with the remaining chocolate to give it second coat. Quickly scoop the chocolate cornflakes into small mounds onto a parchment-lined sheet pan. (It is easier to use one spoon to scoop the mounds and another spoon to scrape them onto the sheet pan.) 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 sheet pan in the refrigerator for about five minutes to allow the chocolate to harden, however, do not leave it in the refrigerator for more than 10 minutes. If the mounds 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, which will cause the chocolate to turn white. While this doesn't affect the taste, it does ruin the appearance.
Store in an airtight container in a cool, dry area for up to two weeks.