200gr (6 cups)CornflakesCertified Gluten-Free if required
Prepare a Muffin Pan with Paper Liners or Wrappers and set aside.
Place the Cooking Chocolate (1), Butter and Honey in a heat-proof bowl and melt in the microwave (2) or on a double boiler. Stir until completely smooth.
Place the Cornflakes in a very large Mixing Bowl, and pour the warm melted Chocolate over them. Using a spatula, mix them together until all the Cornflakes are evenly covered in Chocolate.
With a spoon, place the Chocolate Cornflakes in each Muffin Liners, gently pressing on them to make sure they are tightly and compactly packed together (3).
Place in the fridge to set for about 1 hour, or until the Chocolate is fully set and hard.
Ingredients Note:(*) Depending on the chocolate you use, you might need to melt a little bit more to cover all the cornflakes. Prepare the recipe as indicated, and if you notice that a lot of the cornflakes are not covered with chocolate, melt a little bit more and mix it in. Note that you need to use proper Cooking Chocolate (not eating chocolate) for the chocolate to melt properly without becoming grainy.Instructions Notes:
If using a Cooking Chocolate Bar, make sure to thinly chop the chocolate before melting it so that it will melt more quickly and smoothly.
If melting in the microwave, stop to stir every 30 seconds to avoid burning the chocolate. You do not need to leave it in the microwave until fully melted; if there are a few small bits of unmelted chocolate, it will melt with the residual heat.
You want to make sure all the cornflakes are touching each other or the cakes might break apart when set and cool. I like to add about one tablespoon of cornflakes at the time and gently compact them before adding more. This is to insure there are no large air pocket in the cakes.
Once the cakes have set, you can transfer them in an air-tight container in the fridge.