RICE CRISPY CHOCOLATE
(This recipe is by Nuxia)
Ingredients:150 g dark chocolate - 70 g puffed rice
tempered chocolate: make it dissolve in water bath until the temperature reached 40 degrees, then transfer it on a marble surface and kneaded with a spatula, the mass flow rates at 28 °, then reheat in a double boiler even up to 32 °, thus obtaining thetempered chocolate which will incorporate the puffed rice. Pour the mixture onto a large sheet of baking paper and, again using the spatula, pick it up to form a block of about two fingers thick, let cool and thicken, then divide into regular blocks.
Recipe of the January 3, 2012