This is a rip-off of one of Jacques Torres' recipes. Love that man... He is an amazing chocolatier who has done wonders for the chocolate industry. Besides being a fantastic chocolatier, his 'how to' videos are fantastic and always informative. I have learned a lot about him and from him via my chocolatier classes. When I get to New York for a visit.... his shop is the first place I will go.
I picked up about 25 Food and Wine magazines this summer from a garage sale and had a blast cutting out delicious recipes. However... my eyes popped out when I saw this great little interview with Jacques Torres and this sweet recipe that followed it. Chocolate Cornflake Crunchies. I have made this with cornflakes, puffed rice and also...my favorite, golden grahams and marshmallows. They are all equally delicious. Perfect for parties.
Chocolate Cornflake Clusters
1 lb. of good tempered dark chocolate chopped small- 60% percent up to 70% cocoa content
1/4 pound chocolate in large chunk form - do not chop
5 cups cornflakes - organic preferred - or other cereal of your choice
1) In large stainless bowl, measure your cornflakes/cereal and pour into bowl. Prepare 2 large baking sheets with parchment paper.
2) Take your 1 lb. of chopped chocolate and place in your bain marie or double boiler. Take care not to have any water touch the chocolate or it will seize. Turn on your burner, low heat, and let the water melt the chocolate in your pan. Stir constantly as it is important to mix the cocoa butter into the cocoa solids. You want a nice digital thermometer to measure your chocolate temperature as you do not want your chocolate to burn. If using a nice, darker, semi-sweet chocolate, heat the chocolate to around 115-119 degrees, no higher. Take melted chocolate off the burner and add the large, quarter pound chunk of chocolate to the melted chocolate. Stir constantly, the large chunk will help cool down the chocolate and start adding in more crystals which will jumpstart the crystalization process. Keep stirring and taking temps on the chocolate. Let it cool down to about 84 degrees. Place pan back on your double boiler for about 10 seconds at a time.You want your chocolate to heat up to about 89.6 degrees (my favorite working temp). If you only put the pan on the warm double boiler for 10 seconds at a time and then stir, you will be guaranteed to not over heat the chocolate past 91 degrees. Important to keep chocolate moving and always check your temp.
3)When you have a nice pot of tempered chocolate at 89.6 degrees...or so, take out the piece of unmelted chocolate and set aside on parchment paper. Pour your tempered chocolate over the cereal and stir well. Take out tablespoonfuls of the chocolate mixture and place on parchment paper to set up. Store in air tight container. They won't last long!
chocolate kisses - xoxo megan