Circus: Extraordinary Desserts You Can Make At Home
By Jacques Torres (William Morrow, 1998)
Adapted by StarChefs
When Jacques Torres heard that the army used to give its soldiers
chocolate for energy and feed them cornflakes for breakfast, he naturally
thought “Why not combine the two?” Chef Torres “runs”
on sugar regardless of whether he’s preparing for a marathon, but
these nuggets give him the extra energy he needs during training.
Crispness is important, so buy a fresh box of corn flakes. Use the best
bittersweet chocolate you can find and have it tempered before you begin.
Yield: About 6 dozen pieces
- 4 cups corn flakes
- 16 ounces bittersweet chocolate, tempered
Pour cereal into a large mixing bowl, then pour about half of the tempered
chocolate over it. Use a rubber spatula and mix until the flakes are evenly
coated. The tempered chocolate will immediately begin to set. Once the
chocolate has set, repeat with the remaining chocolate to give a second
Quickly scoop the chocolate corn flakes into small mounds onto a parchment
paper-covered baking sheet. 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, 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.
The chocolate corn flakes will keep for 2 weeks stored in an airtight
container in a cool, dry area.