What is your favorite kind of chocolate?
I am usually a sucker for any kind that’s not plain. Meaning, if it has nuts, fruit or a filling, chances are high I will love it; and then it can be white, milk or dark chocolate.
There are a few stores here in Thailand that carry a large selection of imported goods, mainly aimed at tourists from all over the world.
Strolling the candy aisle of one of these store my eyes fell on a bar of chocolate, that used to be my favorite kind to buy from the school cafeteria back in Germany: Rittersport Cornflakes.
Ahh, it brought back memories…. I realize that this kind might also be available in the US and Canada, but for me it will always be connected with Germany.
When I felt like making chocolate bark a few days later, I knew right away that cornflakes would be added.
I usually like the whole wheat cereal varieties which don’t really work for chocolate bark. So I helped myself to some of my husband’s favorite cornflakes: Honey Crunch
As you already know from the title I also used cashewnuts. I love cashewnuts. They are grown locally here in Thailand, therefore a lot more affordable. For additional crunch I toasted them lightly in an ungreased skillet. It has to be on low heat, otherwise they burn quickly (Ask me how I know :S)
But they could also be toasted in an oven. Watch there closely as well and stir occasionally.
I used Swiss Milk Chocolate and since I just couldn’t help myself, added Peanutbutter.
I melted the mixture in a double-boiler.
Stir in toasted cashews and cornflakes. It is really up to taste how much. Since I like it crunchy I added more than others might do.
Spread the mixture onto a lined cookie sheet or baking pan and even out with a spatula.
While the chocolate is still soft sprinkle more cashews and cornflakes on top. Put into fridge for the chocolate to set. Once completely set, break into pieces.
Since it is so warm here I have to keep even the finished chocolate bark in the fridge. I had about 5 minutes to take pictures, after that the chocolate left marks on the surface and every time I touched the chocolate my fingerprints remained.
- 100g (3.5oz) bar of Swiss Milk Chocolate
- 1 tbsp Peanutbutter
- Cashew nuts (toasted)
- Roast or toast cashew nuts. Melt chocolate and peanut butter in a double-boiler. Stir in toasted cashews and cornflakes, amount depends on how crunchy you like it.
- Spread the mixture onto a lined cookie sheet or baking pan and even out with a spatula. While chocolate is still soft sprinkle more cashews and cornflakes on top. Put into fridge for the chocolate to set. Once completely set, break into pieces.