How to Make Chocolate-Covered Corn Flakes

Chop the chocolate into 1/2-inch pieces with a serrated or other large knife.

Microwave 2/3 of the chocolate for 30 seconds on high power and then stir with a rubber spatula.

Continue to microwave the chocolate in 30-second intervals, stirring each time.

Stop microwaving the chocolate when it is fully melted.

Stir in the remaining 1/3 of the chocolate until melted.

The melted chocolate should now register between 104° and 113° on an instant-read thermometer.

If you don’t have an instant-read thermometer, a simple method of checking tempering is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered it will harden evenly and show a good gloss within five minutes.

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.

Allow the chocolate to harden, then serve.