COOKING WITH KIDS: CHOCOLATE CORNFLAKE CAKES
Everyone loves crispy cornflake cakes, whatever their age. Get the whole family in the kitchen to make these simple bites
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 15m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
- Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
- Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.
Nutrition Facts : Calories 121 calories, Fat 6.1 grams fat, SaturatedFat 3.7 grams saturated fat, Carbohydrate 15.1 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.3 grams fiber, Protein 1.3 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE CORN FLAKES
Provided by Food Network
Categories dessert
Time 30m
Yield About 6 dozen pieces
Number Of Ingredients 2
Steps:
- Pour the corn flakes into a large mixing bowl, then pour about half of the bittersweet chocolate over them. Using a rubber spatula, mix until they are coated evenly. The chocolate will immediately begin to set. Once the chocolate has set, repeat with the remaining chocolate to give it second coat.
- Quickly scoop the chocolate corn flakes into small mounds onto a parchment-lined sheet pan. (It is easier to use one spoon to scoop the mounds and another spoon to scrape them onto the sheet pan.) It is important to work quickly because the mixture is easier to scoop before the chocolate hardens.
- If your kitchen is very hot, you can place the sheet pan in the refrigerator for about 5 minutes to allow the chocolate to harden, however, 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, which will cause the chocolate to turn white. While this doesn't affect the taste, it does ruin the appearance.
- Store in an airtight container in a cool, dry area for up to 2 weeks.
- How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
- Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
- One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
- Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
- The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- 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 a few minutes.
CHOCOLATE CORN FLAKE CANDY
Make and share this Chocolate Corn Flake Candy recipe from Food.com.
Provided by Damar12
Categories Candy
Time 20m
Yield 48 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate in top of double boiler over hot water.
- Mix corn flakes and nuts in a large bowl.
- Pour melted chocolate over this mixture.
- Stir until well coated.
- Drop by teaspoon full onto wax paper.
- Can also be put into candy cups.
Nutrition Facts : Calories 89.5, Fat 8.2, SaturatedFat 3.4, Sodium 23.4, Carbohydrate 6, Fiber 2, Sugar 0.6, Protein 2
CHOCOLATE CORNFLAKES SLICE
Join our Palate Culinary Studio which is one of the best baking classes in Mumbai. Here we provide professional baking courses like desserts all the way Indian Mithais, basic dessert with a twist and much more.
Provided by palateculinarystudio
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl mix the flour, coconut, sugar, cornflakes, chips. In another bowl mix the butter & egg. Add the flour mixture.
- Pour it in a lined & greased tin - 9x3inch loaf tin. Bake @170 deg for 15 minutes. Cool on a cooling rack. Cut thick slice & drizzle melted chocolate.
- For more recipe, visit us http://www.palateculinarystudio.com/recipes.
Nutrition Facts : Calories 969.2, Fat 43, SaturatedFat 23.7, Cholesterol 255.4, Sodium 577, Carbohydrate 132.5, Fiber 4.3, Sugar 57.9, Protein 16.5
CHOCOLATE CORNFLAKE COOKIES
Got this recipe from a magazine a few years ago. This recipe is simple and yet so delcious, and to top it all off they look fantastic when made. Chocolate melts are used (not chips) but white chocolate melts are not accepted in the ingredients.
Provided by Tisme
Categories Drop Cookies
Time 1h35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180dg Celsius Lightly grease and line 2 baking trays.
- Using a mixer, beat butter, sugar and vanilla until pale and creamy. Add egg and mix well. Stir in flour and add sultanas and cornflakes.
- Drop tablespoons of the mixture onto the trays, allowing room for spreading. Bake for 15 to 18 minutes, swapping the trays after 10 minutes, or until the cookies are a light golden colour. Stand for 10 minutes on the trays.
- Transfer to wire rack until cooled completely.
- Stand wire rack over a sheet of baking paper. Dip one side of each cookie into melted chocolate. Place cookies back onto rack (chocolate side up) and set aside for 30 minutes to set.
- Drizzle white chocolate over the cookies, and allow them to set before serving.
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CHOCOLATE CORN FLAKES RECIPE - JACQUES TORRES | FOOD
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- 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. I find it easiest to 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, you can 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.
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