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1
Pour the corn flakes into a large mixing bowl, then pour about half of the tempered chocolate over them.
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2
Use a rubber spatula and mix until evenly coated.
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3
The tempered chocolate will immediately begin to set.
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4
Once the chocolate has set, repeat with the remaining chocolate to give a second coat.
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5
Quickly scoop small mounds of the chocolate corn flakes onto a parchment paper-covered baking sheet.
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6
I find it easiest to use one spoon to scoop and another spoon to scrape the scooped mixture onto the baking sheet.
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7
It is important to work quickly because the mixture is easier to scoop before the chocolate hardens.
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8
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.
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9
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.
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10
This will cause the chocolate to turn white.
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11
While this doesn't affect the taste, it does ruin the appearance.
