Whenever we go to Baguio, one of the things that the girls insist we buy is choco flakes — clusters of chocolate and corn flakes sold in jars in just about any store that sells souvenir items. Choco flakes are easy enough to make at home and I might have tried making them years ago if it weren’t for the Baguio association. For some reason, no one really thinks about choco flakes unless we’re in Baguio. They’re like the pine trees — you don’t miss them until you see them again and you wonder how it could have been so long and why you made no effort to go back to them earlier.
After the post about the silly commercialization of Valentine’s Day, I thought about chocolate a lot. In particular, I thought about homemade chocolate desserts. There are a lot in the archive but they’re mostly cakes and cookies. There are, as far as I can remember, only two that qualify as real chocolate confections — the truffles and the chocolate-pinipig (puffed rice) balls. I’d really like to add more to the list. I want a small archive of chocolate confections that anyone can easily make, put in a box or jar and give away as a Valentine’s gift. Very personal, quite inexpensive and, as far as originality and creativity go, the sky’s the limit.
The truth is, we’ve been making chocolate candies for a while. Sam and I bought molds and a few other accessories before Christmas, we’ve done a couple of projects but I never bothered taking photos or documenting the recipes because, so far, I have considered all of them to be experimental. I ought to stop thinking that way. Some were really very good and way beyond experimental like the chocolate cups with maraschino cherries at the center. I swear, the next time I make them, I’ll take photos. They are so very, very good. For now, though, I’ll tell you about the choco flakes.
These chocolate-covered corn flakes can be made using paper cups or just a tray and non-stick paper. Even if you’re not into gift-giving on Valentine’s Day, this is a project that you can enjoy doing with your kids. It’s very easy so it won’t be too overwhelming even for young children. They will love the creation process but they will enjoy eating their creations even more.
Recipe: Chocolate-covered corn flakes
Ingredients
- 250 g. of dark chocolate (eating kind, baking kind, expensive or cheap — whatever your budget dictates)
- about 50 g. (roughly, 1/8 c.) of butter
- a cup or more of plain corn flakes
Instructions
- Although you don’t have to, I suggest that you process the corn flakes a bit to cut them into smaller pieces. Not grind them to a powder but just to process them enough to make it easier to mix them into the chocolate. You can use a chopper, a food processor or just a rolling pin.
- Cut the chocolate and butter into small pieces.
- Place in a microwavable container and process on HIGH for about two minutes or just until melted. Stir until smooth.
- Stir in the corn flakes.
- Spoon into paper cups. Alternatively, line a tray with non-stick paper and drop the mixture by teaspoonfuls.
- Allow to cool, set and firm up.
- If you want a little variety, halve the amount of ingredients, add corn flakes to one portion and rice crispies to the second portion.
Preparation time: 10 minute(s)
Cooking time: 2 minute(s)
Number of servings (yield): 4
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wow.. great recipe.. Thanks for this po.. I will try making this over the weekend
wow this is so easy! I’m planning to do this with my kids this long weekend . . i’m so excited already
When I saw this post I jumped right ahead to the how-to photos and started taking notes…then I thought of Baguio …when I scrolled up and read the first few lines I had to laugh because you were also thinking of Baguio’s choco cornflakes
I will make this soon but probably without the paper cups. makita pa lang ito ng asawa at anak ko baka isang upuan pa lang ubos na 
Thank you!
great, simple and nice….got to do this with my son – Papillion…
yum… we usually do this with graham crackers. not formed into ball, but a bit more flat clusters.