If you haven’t tried chocolate cornflakes clusters, you’re missing out. Top famous chocolatiers sell them behind shiny glass vitrines for easily 90 euros per kilo. Which frankly, is rather unnecessary, as you can see, even a toddler can make them. As there are only two ingredients, it is worthwhile to use your favorites here, and not economize on account of the outcome. The best rule of ratio I found to be tried and true is to use 100g chocolate per cup of uncrushed cornflakes. While I used milk chocolate, the exact same principle applies to dark or while chocolate. To up the gourmet factor, why not add some nuts and dried fruit to the mix?
250g milk chocolate
2 1/2 cups cornflakes
Break or chop up the chocolate into bits and microwave in a large bowl at 20 second increments until melted when stirred.
Add the cornflakes into the bowl and stir to coat completely.
Using two tablespoons, scoop a tablespoon’s worth of mixture and put it on a wax paper-lined baking tray. Refrigerate until solid.