How To Make Chocolate Covered Corn Flakes
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www.howdini.com How To Make Chocolate Covered Corn Flakes You've had Rice Krispie treats, of course, but you haven't lived until you've had Jacques Torres' chocolate covered corn flakes. Here the master chocolatier demonstrates how to make this outrageously delicious but simple little treat--chocolate covered corn flakes. Check out Howdini.com for more. Keywords: how to make chocolate chocolate coated corn flakes corn flakes chocolate candy
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Thanks my friend love it….
Check it out, the band Hollywood Undead put out a song with the lyrics “WE DON’T LIKE CORNFLAKES ANYWAY, UNDEAD, UNDEAD”. Just search for Undead on Youtube and check it out man!
He is not talking about the chocolate itself, it is more about the cocoa butter, which does crystallize at certain temperatures
Blimey, I’m a smartie, me. 8D
@RawrTheWorldGoesBOOM yes, he’s from France :)
Um…Are people seriously arguing over chocolate? lol. I like the video. ‘Nuff said.
Books about chemistry or books about chocolate?
lol
I’ll believe you if they are books about chocolate which claim chocolate doesn’t crystallize. If they are books about chemistry that make claims about exact definitions, then sorry, the books are wrong in this realm but perfectly valid in their own realm.
So I guess all my books are wrong, and I should believe you. is that it?
Sorry, not happening. ^_^
merry christmas though.
enjoy your falsely informed life.
and blow hot hair over the chocolate XD
dont sound nice haha
Need more?
“Making chocolate considered “good” is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.”
Crystallization does not mean only what you’ve been taught it means.
You obviously know nothing about chocolate. lol.
READ first before you comment!
Great! Chemistry student. Read more.
From wikipedia:
“Tempering
The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye”
“The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization). The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.”
Crystallization is not the same as Solidification.
Crystallization means formation of small nuclei from a supersaturated SOLUTION which in turn form larger particles which arrange themselves into lattices.
Chocolate is NOT a crystal. Salt is a crystal. Sugar is a crystal.
Think first before you comment.
Yes it does…
Stupid French who can’t speek english ! =D Soo hilarious : the temperature.
(im french ^^)
chocolate does not crystallize.
better put it in the bag, or else u mite scratch it. LOL
Oh this guy is WIKED!!!
hmmm this would also be good with Chex or Life cereal. Maybe even Cheerios. If you use Life you could call your creation “the sweet life” – cheesy i know
look ugly
thankyou, i will eat alot of chocolate :)
haha i love this guy. i love how he always says eat a lot of chocolate at the end xD
he’s absolutly fron france
omg my stomache hurts really bad! IM HUNGRY!!!!
I likey ze franch Aczent!