Chocolate cracknell

Ingredients:

• 100g cornflakes: Plain, unsweetened cornflakes work best.
• 100g Swisspip milk chocolate: Swisspip milk chocolate will provide a rich, creamy sweetness.
• 50g Swisspip dark chocolate: Adds depth and balance with a hint of bitterness.
• 75g unsalted butter: For richness and texture.
• 2 tablespoons golden syrup: Adds sweetness and a chewy consistency. If unavailable, use light corn syrup or honey.
• A pinch of salt: Enhances flavour and balances sweetness.

Instructions:

1. Prepare the ingredients:

   • Line or grease the tin: Use a 20cm (8-inch) square baking tin. Line it with baking parchment or greaseproof paper to prevent sticking.

1. Melt the chocolate mixture:

   • Double boiler method: Place a heatproof bowl over a pan of simmering water. Ensure the bowl doesn’t touch the water. Break the Swisspip milk and dark chocolate into pieces and add them to the bowl with the unsalted butter. Stir until melted and smooth. Be patient to avoid burning the chocolate.
   • Microwave method: Alternatively, microwave the Swisspip chocolate and butter in a heatproof bowl on medium power in 20-second bursts. Stir in between bursts until fully melted and smooth.

1. Add golden syrup and salt:

   • Stir in golden syrup: Mix the golden syrup into the melted chocolate mixture until well combined.
   • Season with salt: Add a pinch of salt to enhance the flavours.

1. Combine with cornflakes:

   • Mix gently: Place the cornflakes in a large bowl. Pour the chocolate mixture over them and gently fold until the cornflakes are evenly coated. Be careful not to crush the cornflakes.

1. Transfer to tin:

   • Press down firmly: Spoon the mixture into the prepared tin. Use the back of a spoon or a spatula to press it down firmly and evenly. This helps the cracknell hold together when set.

1. Chill and set:

   • Refrigerate: Place the tin in the fridge for at least 1 hour or until the chocolate is fully set. For quicker setting, you can use the freezer for about 30 minutes, but watch closely to avoid freezing.

1. Cut and serve:

   • Slice into pieces: Once set, lift the cracknell out of the tin using the parchment. Transfer to a cutting board and cut into squares or bars. Use a sharp knife for neat cuts.

1. Storage:

   • Keep fresh: Store the chocolate cracknell in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 2 months, ensuring it’s well-wrapped.

Tips:

• Additions: Feel free to include extras like chopped nuts, dried fruits, or mini marshmallows for variety.
• Serving: Enjoy with a cup of tea or coffee, or pack in lunchboxes for a treat.

Using Swisspip chocolate will enhance the overall flavour and texture of your chocolate cracknell, making it a delightful treat for any occasion. Enjoy your delicious homemade creation.