Cornflakes, they’re not just for breakfast anymore!
Steps from where I work, there’s a store called Jacques Torres. They sell all kinds of confectionaries and chocolates. Their kitchen faces the street, and you can stand there and marvel at what they’re making. When you walk in, all things chocolate exists…(although I went in once with Erin, and they didn’t know what dutch process cocoa was. They tried to sell me hot cocoa mix instead).
One of the delectable treats they make and sell are these chocolate covered cornflakes. These little crunchy flakes are amongst one of the favorite picks from the folks in the office.
I don’t recall how the conversation started, but my coworker or I said something about it. I told her I could make that…whenever I get around to it…! I then searched for the recipe, although I could have easily winged it. Surprisingly, Jacques actually had how to videos and recipes online in various locations. The video made it seem so simple, so I told everybody I was making it that weekend.
Before I looked at the recipe, I had the idea to use the dark chocolate I had on hand, our favorite baking and eating dark chocolate from Trader Joes: the pound plus. Although the recipe used bittersweet, I went with my gut and used the dark chocolate. When I poured out the corn flakes, they seemed really large. I almost went ahead with crushing the flakes slightly, but stopped myself. I’m glad I went with my gut in both instances, because people thought I could give Jacques a run for his money! The dark chocolate went well with the larger crunchy flakes.
Chocolate Covered Cornflakes
inspired by: Jacques Torres
1 lb dark chocolate
4 cups corn flakes
Chop up chocolate into small even pieces. Place in a large dry glass or metal bowl.
In a medium pot, bring about an inch of water to a boil. Reduce heat to low to simmer. Place bowl over the simmering water. Make sure the bottom of the bowl does not touch the water.
Continue to stir the chocolate until melted. Remove from heat. Set aside to allow to cool slightly.
Line 2 cookies sheets with parchment paper, or silicone mats.
Pour corn flakes into the bowl of melted chocolate. Using a spatula, fold in the cornflakes and mix well to evenly coat. It’s ok if the flakes break slightly.
Using a tablespoon, scoop about half a spoon (or more if you want them bigger). Using another tablespoon, transfer the mound from the spoon to the parchment.
Transfer baking sheet to refrigerator and let set for 10-15 minutes.
Store at room temperature ok, but if your house is on the warm side, I suggest storing in a covered container in the fridge.
Makes a few dozen, depending on how big you make them.