If there had ever been a minimalist movement in food, I'm pretty sure these Cornflake And Chocolate Clusters would've been at the forefront of it. So simple they make you wonder why you didn't come up with it yourself -- until you realize that's because it takes a mastermind French pastry chef like Jacques Torred to make something so simple yet so brilliant.
Maldon sea salt or other flaky sea salt, for garnish(optional)
Instructions
Line a rimmed baking sheet with parchment paper and set aside. Place chocolate in a heatproof bowl then set over a pan of simmering water and stir until smooth, about 5 minutes.
Remove from heat and immediately stir in the cornflakes until they're well coated (it's totally fine if some of them get broken and crushed).
Use a tablespoon measure to scoop up a bit of the mixture, then drop onto the prepared baking sheet. Repeat, leaving 1-inch in between each cluster until you've used up all the mixture. You should have about 24 clusters.
Sprinkle a pinch of salt over the top, if using. Set aside to cool (or refrigerate or freeze) until ready to use. (These can be made up to 5 days ahead of time and stored refrigerated in an airtight container until ready to eat.)