How can you pick chocolate that is "good" for you? Lifechangers expert French Chef Jaques Torres gives us a super easy, secret recipe for a diet friendly dessert.
"I always try to bring contrast to every dessert." Chef Torres explains. "I discovered corn flakes 10 years ago and, being a pastry chef, wondered what would happen if I covered them with chocolate. I loved it so much that now I take corn flakes home to France and make this recipe for my friends. They wonder about the things I am learning in America, but there are never any leftovers."
Chocolate Corn Flakes
4 cups, 6 ounces of Corn Flakes (170 grams)
16 ounces of bittersweet chocolate, tempered (454 grams)
Crispness is important, so use a fresh box of corn flakes. You will need to have tempered chocolate ready before you begin. Use the best-quality bittersweet chocolate that you can find.
Pour the corn flakes into a large mixing bowl, then pour about half of the tempered chocolate over them. Use a rubber spatula and mix until they are coated evenly. The tempered chocolate will immediately begin to set. Once the chocolate has set, repeat with the remaining chocolate to give a second coat.
Quickly scoop the chocolate corn flakes into small mounds onto a parchment paper-covered baking sheet. I find it easier to use one spoon to scoop and another spoon to scrape the scooped mixture onto the baking sheet. It is important to work quickly because the mixture is easier to scoop before the chocolate hardens.
If your kitchen is very hot, you can place the baking sheet in the refrigerator for about 5 minutes to allow the chocolate to harden. Do not leave them in the refrigerator for more than 10 minutes; if they get too cold, condensation will form on them when they are removed from the refrigerator due to the difference in temperature between the cold chocolate and the warm air. This will cause the chocolate to turn white. While this doesn't affect the taste, it does ruin the appearance.
Store them in an airtight container in a cool, dry area. They will keep for two weeks, if you can resist eating them.
Yield: About 6 dozen pieces
[Recipe courtesy of: Dessert Circus -- extraordinary desserts you can make at home by Jacques Torres]
And for an added bonus, here is Lifechangers expert Chef Art Smith's recipe for a delicious salad.
Grilled Beef Tenderloin and Arugula Salad
12 ounces Allen Brothers beef tenderloin, grilled and sliced
1 pound wild arugula
1 bulb fennel, thinly shaved
1 bunch asparagus, trimmed and grilled
1 pint grape tomatoes
1 red onion, sliced and grilled
1/2 cup low-fat feta cheese, crumbled
1 lemon, juiced
2 tablespoons olive oil
Salt and pepper
1 lemon, zested for garnish
10 chives, chopped for garnish
Toss all ingredients together in a large serving bowl and season to taste with salt and pepper. Garnish with the lemon zest and chopped chives.