Chocolate cornflake bar

VIRGIN COCONUT OIL “L’Exotique”

Coconut oil can replace most fats when cooked, and gives foods a delicate taste of fresh coconut. Nothing like to naturally flavor your preparations with an exotic touch. So we revisited a treat with a little taste of childhood: the sand rose, for a stunning result, everyone loved it! Even coconut refractories. Warning: this product is COCO Completely addictive… 

SEE MORE VIRGIN COCONUT OIL “L’Exotique”

Preparation : 15 minutes + 60 minutes chilled

Baking : 5 minutes

makes 12 bars

150 g dark chocolate

75 g organic virgin coconut oil

90 g plain cornflakes

1.5 g fleur de sel

36 g grated coconut

Ustensils

1 saucepan

1 mixing bowl

2 silicone mini-cake moulds

1 spatula

Préparation

Chop the chocolate and place in a mixing bowl, melt over a bain-marie.
Once the chocolate is melted, remove from the heat and add the virgin coconut oil*.
Mix well with a spatula (do not whisk) until smooth.
Incorporate the cornflakes and fleur de sel.
Spread the grated coconut into the base of the cake moulds.
Pour over the cornflake and chocolate mixture and press down slightly (without crushing the flakes).
Leave to set for at least 1 hour before taking out of the mould.
Enjoy!

*If the virgin coconut oil has been in the refrigerator, cut it roughly into small pieces before adding to the bowl.
*If the virgin coconut oil is at room temperature, you can incorporate it directly as it is.

Quick tip: – You can leave the chocolate cornflake mixture to set for 10-15 mins in the refrigerator before putting into the mould: this will give a thicker mixture and the chocolate will not sink to the bottom of the mould. – Optional: add 1 or 2 pinches of Espelette chilli pepper into the coconut oil / chocolate mixture.

Soup, or puree?