Details
- vegan
- vegan
- lactose-free
(Wilhelm Studio)
Method
Line a baking sheet with parchment paper.
Heat bionella or samba and dark couverture together in a water bath until everything is melted.
Then carefully mix the cornflakes into the liquid chocolate and use a spoon to place small heaps on the baking paper.
Let cool in the fridge for 20-30 minutes and enjoy.
Ingredients
- 100 g Rapunzel bionella chocolate hazelnut spread
or Rapunzel Samba choc. hazelnut spread - 90 g Rapunzel Semisweet couverture
- 100 g Cornflakes
