Crunchy Choco Flakes

I have not tasted choco flakes in years, so today I made some. Remember, that crunchy corn flakes dipped in chocolate we get as pasalubong when a friend or relative visits Baguio. My son had been asking me to do it after I showed him a photo of choco flakes. We call it choco flakes others call it chocolate flakes or choco crossies. It is actually easy to do. Christmas will be here in about three months, and you can make this as your holiday food gift. You only need two things for your ingredients corn flakes and chocolate. With the chocolate if you want it sweeter go ahead and use the milk chocolate or you can use semi-sweet or dark chocolate. Ever wondered where this choco flakes originated or who was the first to do it. It was Jacques Torres, he discovered corn flakes decades ago and being a pastry chef covered them with chocolate, hence we get to enjoy this sweet treat these days. To get that crisp, make sure to use a fresh box of corn flakes. You will also need to temper the chocolate. This recipe was inspired from Jacques Torres.

Ingredients:

4 cups corn flakes

1 lb semi-sweet chocolate

Directions:

1. Line two cookie sheets with parchment paper or prepare cupcake paper liners.

2. In a medium pot, put an inch of water and let it boil. Reduce heat to low and let it simmer.

3. Put the chocolate in a bowl and place it over the simmering water in the pot. Make sure that the bottom of the bowl does not touch the water.

4. Melt slowly over low heat, stirring constantly. When chocolate has melted, remove from heat. Set aside, allow to cool slightly.

5. Add the corn flakes to the melted chocolate. Using a wide spatula, gently fold in the corn flakes and mix until evenly coated.

6. Using a tablespoon, scoop small mounds of the choco flakes onto the parchment paper-covered baking sheet or paper liners.

7. Cool in the fridge no longer than 10 minutes. Serve and enjoy.

Note: It is easier to use one spoon to scoop and and another spoon to scrape the scooped mixture to the baking sheet or paper liner.

Always use fresh box of corn flakes.

Store in a covered container, it is good for two weeks at room temperature. If your house is on the warm side, keep it covered in the fridge.