Recipe #100 - KoKo Kringle
I based this recipe on my headcanon for what KoKo Kringles taste like. I’ve never been lucky enough to get my hands on the real deal but I’ve always imagined that the bar was based on this:
it has a similar K spelling and they’re both advertised as crispy milk chocolate. (I wonder if there’s a KoKo Kringle dark??) So I searched around the internet and I managed to find a recipe based on the bar.Â
The recipe I used is European and being a dumb American, I couldn’t really figure out the conversions. The recipe said it was supposed to make 3 large chocolate bars and I ended up with one because I somehow bungled the measurement of the cereal. Despite the confusion everything turned out great and it tasted almost how I expected it too. The recipe I used involved caramelizing the rice crispies which gave it an overall caramel flavor (no kidding) that I wasn’t really aiming for. But in the end, I’m glad that I went with a more complicated recipe than “Stick rice crispies in chocolate and cool. The end!” The recipe even called for chocolate tempering which I’ve heard is pretty difficult. I’m not sure I did everything correctly to a T but I ended up with a pretty nice piece of candy.Â
The only real struggle here was that I couldn’t figure out how to get the chocolate cleanly from its mold. I think this is due to me not cleaning the mold properly but DANG cleaning silicone is hard! At least the back of the bar looked smooth...
Recipe:
Here is my sourceÂ
50 grams sugar
17 grams water
1 pinch salt
42 grams puffed rice cereal
2 grams unsalted butter
300 grams 32% to 38% milk chocolate (I ended up using 1/4 of this)
I’ve decided to come back to this blog now that Her has broken their silence on MID. We’ve still got a long way to go before we get a new game but at least there’s now a tiny glimmer of hope on the horizon! Whatever happens, I missed the excuse to bake/cook all the time so here I am :) See you soon and keep on cookin’!Â
