Chocolate Crunch

Ingredients

• A plain chocolate bar of any kind (Galaxy / Cadbury / Hershey’s …)
• Chocolate-flavored rice corn flakes
• 1 small teaspoon vegetable oil
• For molding the chocolate:
• Silicone chocolate molds

Method

1. Chop the chocolate bar into small pieces, then melt it in a bain-marie with the teaspoon of oil — place the chocolate in a glass bowl set over a pot with a little simmering water, making sure the bowl does not touch the water.
2. Stir the chocolate while it melts until fully smooth.
3. Then add the rice corn flakes; estimate the amount to add according to how crunchy you want them.
4. Pour the crunchy chocolate into the silicone molds, and tap the molds lightly on a marble surface or the counter so the chocolate spreads evenly and any air bubbles come out.
5. Place the chocolates in the refrigerator for at least two hours.
6. Once set, remove them from the molds and wrap them in special chocolate wrappers for serving.
7. This special recipe is from a friend and cook on the Sho Tabkhin Alyoum site
8. Rana Atwi
9. Click Rana’s name to visit her page on our site and see all her delicious recipes
10. For more of Rana’s wonderful desserts see Coconut and Semolina Dessert