Servings: Makes 20 of each
3 Recipes steps
1 MANJARI 64% DARK CHOCOLATE CRISPY CEREAL CAKES
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
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.
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.
For the INSPIRATION crispy cereal cakes recipe, you can replace the dried papaya cube recipe with dried apricots or dried figs