Nestle Chocapic/Koko Krunch Kellogg's Chocos Cereal


Jul 3, 2023
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Nestle Chocapic Koko Krunch Kellogg’s Chocos

For the Chocolate Petals/dough:
½ cup whole wheat flour
2 and ½ Tbsp cornstarch
1 Tbsp cocoa powder
¼ tsp baking soda
7 ounces (1 cups minus 2 Tbsp) water
1 Tbsp sugar
1 and ½ tsp oil
¼ tsp salt

For the Cereal Coating:
4 tsp sugar
1 and ½ tsp cocoa powder
¼ tsp vanilla extract
2 Tbsp Boiling water

Water - To measure 1 cup minus 2 Tbsp, fill a 1 cup measurement cup with water, then take 1 Tbsp and remove 2 Tbsp of water. This equals 7 ounces of water


  1. Preheat the oven to 320F
  2. Place your dry ingredients in a bowl and whisk them to combine, or if you have a flour sifter, sift the ingredients together. Place all of the sifted or whisked ingredients in a mixing bowl.
  3. In a separate bowl, mix together the wet ingredients. Mix well to combine.
  4. Add the wet ingredients to the dry ingredients and mix by spoon, knead the dough a bit so that it is combined and looks the same throughout. Try to avoid over-kneading the dough.
  5. Divide dough in half; press and flatten into discs. Wrap each disc in plastic wrap and refrigerate for 20 mins. Remove dough from the refrigerator. Roll dough into a 12-inch circle between two pieces of plastic wrap.
  6. After 20 minutes, take one disc of dough out of the refrigerator and dust each side with a bit of cornstarch (this will prevent sticking).
  7. Using a rolling pin, roll the disc into an 8-inch circle. The dough should be very thin about 1/16th of an inch thick. Roll dough into a 12-inch circle between two pieces of plastic wrap. Roll the dough out (one disc at a time) onto a floured surface until it’s very thin. Once you have done this, begin cutting out the shapes.
  8. Cut out petal shapes: use a small pairing knife or a plastic knife to cut the thin dough discs into circles.
  9. Place the dough circles on the rim of the baking sheet and lightly press them so the circles drape over the rim. When baked, they should keep a rounded, scoop-like shape.
  10. Repeat the rolling/cutting process with the second disc of dough.
  11. Bake at 320F for 10 minutes in a convection oven (“fan oven”). If your oven doesn’t have a convection setting, Adjust the baking time to 8 minutes. Check at 8 minutes and add more time as needed.
  12. Cool after baking.
  13. Take 1 cup of the cooled petals and place them in a clean, dry mixing bowl.

For the Chocolate Coating:

  1. Lower oven to 212F, Mix sugar, cocoa and vanilla together. Mix the ingredients until there are no lumps.
  2. Add the boiling water and stir until everything is dissolved.
  3. Pour the mixture over the reserved 1 cup of petals.
  4. Mix the coating until the petals are coated fully.
  5. Place the coated petals on a baking sheet lined with parchment paper. Bake at 212F for 15 minutes.
  6. Remove the coated cereal from the oven and cool.

Store the cereal in an airtight container.

  1. How long will this cereal last?
  2. How do you make the cereal for a crowd?
  3. How do you make the cereal without electricity?

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