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Crispy Choc Bites
Made with Manjari 64%
Steps: 3
Servings: Makes 20 of each
3 Recipes steps
1 MANJARI 64% DARK CHOCOLATE CRISPY CEREAL CAKES
160 g 50% Almond & Hazelnut Praliné
90 g MANJARI 64% chocolate
40 g Cornflakes
20 g Roughly chopped cranberries
Melt the MANJARI 64% chocolate and add it to the praliné.
Mix well. Add the cornflakes.
Using a spoon, shape into small, roughly 15g crispy cereal cakes and leave to set at room temperature in a dry space.
2 JIVARA 40% MILK CHOCOLATE CRISPY CEREAL CAKES
135 g Blanched slivered almonds
35 g Diced candied orange
100 g JIVARA 40% chocolate
125 g Water
200 g Sugar
Boil the water and sugar so that a syrup forms. Put the almonds into the syrup for two minutes, then drain. Place them on a tray lined with parchment paper and bake for approx. 10 minutes at 355°F (180°C) until the almonds have a nice caramel color. Mix the caramelized slivered almonds, candied orange cubes, and tempered JIVARA 40% chocolate in a large mixing bowl. Using a spoon, shape into small, roughly 15g crispy cereal cakes and leave to set at room temperature in a dry space.
3 PASSION FRUIT INSPIRATION CRISPY CEREAL CAKES
200 g PASSION FRUIT INSPIRATION
150 g Unsalted butter
20 g Puffed quinoa
20 g Puffed rice
20 g Crunchy pearls (optional for recipe with gluten)
20 g Diced fresh papaya*
Mix the following together in a mixing bowl: the quinoa, puffed rice, crunchy pearls, dried papaya cubes and PASSION FRUIT INSPIRATION. Add the butter, which you have melted in advance. Using a spoon, shape into small, roughly 15g crispy cereal cakes and leave to set at room temperature in a dry space.
TIPS
Chef’s tip
To add an original shape to the crispy cereal cakes, you can mold them either in half-sphere molds, silicon sticks or ice cube trays.
Nutrition tip
For the INSPIRATION crispy cereal cakes recipe, you can replace the dried papaya cube recipe with dried apricots or dried figs
