F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Chocolate Cornflake Clusters
© Paul Costello

Chocolate Cornflake Clusters

  • SERVINGS: MAKES ABOUT 4 DOZEN CLUSTERS
  • FAST
  • MAKE-AHEAD

Crispness is all-important in these simple candies, so be sure to start with a fresh box of cornflakes.

Plus: More Dessert Recipes and Tips

  1. 4 cups cornflakes
  2. 1 pound semisweet or bittersweet chocolate, tempered (see Note)
  1. Line a large baking sheet with wax paper. Put the cornflakes in a large bowl and pour half of the tempered chocolate over them. Using a rubber spatula, quickly fold the cornflakes into the chocolate until they're evenly coated; add the remaining chocolate and fold gently until all of the cornflakes are generously coated with chocolate.
  2. Working quickly and using a teaspoon, scoop the chocolate-covered cornflakes onto the prepared baking sheet and shape them into free-form clusters with a second teaspoon.
Make Ahead The clusters can be stored in an airtight container at cool room temperature for up to 2 weeks, if you can resist eating them. Notes

Tempering Tips Tempering melted chocolate ensures that it will set up firmly with a glossy sheen. Any leftover chocolate can be tempered again later.

1. Chop 1 pound of room temperature chocolate into 1/2–inch pieces.

2. Put 2/3 of the chocolate in a glass bowl. Microwave at medium–high power for 30–second periods, stirring with a rubber spatula in the intervals, until 3/4 of the chocolate is melted, about 1 1/2 minutes.

3. Stir the chocolate until completely melted, then scrape it into a clean, dry, room temperature bowl. Measure the temperature of the chocolate with an instant–read thermometer; it should be between 100 and 115 degrees. Add the remaining chocolate in large handfuls, stirring constantly until the chocolate is at 88 degrees. If the chocolate becomes too cool, melt a few more tablespoons of chopped chocolate and stir them in to raise the temperature.

4. Dip the tip of a knife in the chocolate; the chocolate on the knife should begin to set within 1 minute. Use at once.

Suggested Pairing

When matching chocolate with wine, it is essential for the wine to be sweeter than the chocolate. The rich, fruity sweetness of a late-bottled vintage port makes it the perfect partner for the bittersweet chocolate used in all the recipes here. For the record, Jacques Torres likes a good dry red Bordeaux with all of his chocolate confections.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.