Recently, due to a lack of availability of chocolate, I decided to attempt an experiment at making my own out of what is essentially the binder mix for Chocolate Cornflake Cakes / Chocolate Rice Krispy Cakes.
I put it in a cake baking tin that’d been chilled in the freezer, and left it in the freezer for a couple of hours.
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We kinda ran outta #chocolate. JD gets pissy without chocolate. So I decided to attempt an experiment making my own with what’s basically the binder mix for chocolate cornflake cakes: Golden Syrup, Demerara cane sugar, butter + cocoa powder melted down in a pan (also added a bit of crumbled digestive biscuit + crushed honey nut cornflakes). Then I whacked it in this metal pie dish for about 3 or 4 hours to cool.
The results once I’d taken it out of the tin left much room for improvement……