CHOCOLATE CORNFLAKES RECIPES

Steps:

• Pour the corn flakes into a large mixing bowl, then pour about half of the tempered chocolate over them. Use a rubber spatula and mix until evenly coated. The tempered chocolate will immediately begin to set. Once the chocolate has set, repeat with the remaining chocolate to give a second coat.
• Quickly scoop small mounds of the chocolate corn flakes onto a parchment paper-covered baking sheet. I find it easiest to use one spoon to scoop and another spoon to scrape the scooped mixture onto the baking sheet. It is important to work quickly because the mixture is easier to scoop before the chocolate hardens.
• If your kitchen is very hot, you can place the baking sheet in the refrigerator for about 5 minutes to allow the chocolate to harden. Do not leave them in the refrigerator for more than 10 minutes; if they get too cold, condensation will form on them when they are removed from the refrigerator due to the difference in temperature between the cold chocolate and the warm air. This will cause the chocolate to turn white. While this doesn't affect the taste, it does ruin the appearance.

Steps:

• Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
• Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
• Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don’t have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.