Nestle Chocapic Koko Krunch Kellogg’s Chocos
Ingredients
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
Instructions:
For the Chocolate Coating:
Store the cereal in an airtight container.
Ingredients
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
Instructions:
- Preheat the oven to 320F
- 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.
- In a separate bowl, mix together the wet ingredients. Mix well to combine.
- 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.
- 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.
- 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).
- 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.
- Cut out petal shapes: use a small pairing knife or a plastic knife to cut the thin dough discs into circles.
- 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.
- Repeat the rolling/cutting process with the second disc of dough.
- 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.
- Cool after baking.
- Take 1 cup of the cooled petals and place them in a clean, dry mixing bowl.
For the Chocolate Coating:
- Lower oven to 212F, Mix sugar, cocoa and vanilla together. Mix the ingredients until there are no lumps.
- Add the boiling water and stir until everything is dissolved.
- Pour the mixture over the reserved 1 cup of petals.
- Mix the coating until the petals are coated fully.
- Place the coated petals on a baking sheet lined with parchment paper. Bake at 212F for 15 minutes.
- Remove the coated cereal from the oven and cool.
Store the cereal in an airtight container.
- How long will this cereal last?
- How do you make the cereal for a crowd?
- How do you make the cereal without electricity?