Recipes Chocolate Cornflake Clusters Be the first to rate & review! 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 By Jacques Torres Jacques Torres Instagram Twitter Website Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to the pastry art. He made a name for himself as the executive pastry chef at Le Cirque for more than a decade and became an artisan, bean-to-bar chocolatier in 2000. Food & Wine's Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Paul Costello Yield: 4 dozen clusters Ingredients 4 cups cornflakes 1 pound semisweet or bittersweet chocolate, tempered (see Note) Directions 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. 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. Rate it Print