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 piecesIngredients:
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.