100 g dark chocolate, fair trade
65 g whole puffed rice
3 tablespoons rice malt syrup
2 tablespoons plain rice milk
1 pinch whole sea salt
Makes 8 bars, 4×4 cm each.
In a heavy-bottomed saucepan, melt the chocolate with the milk and salt, stirring constantly. As soon as it’s melted, remove the chocolate from the fire and add the rice malt syrup. Mix well and stir in the puffed rice. When everything is well incorporated press the mixture evenly into a low, baking tray (mine was 16x8x3 cm), trying to be very quick as the rice is sticky and hardens very quickly as it cools, taking up pretty much any shape. Set aside and cut it into squares before it’s completely cool. When firm, serve at room temperature (they keep in the fridge for up to 3-4 days).
Thoughts, tips, ideas
These bars are simple and delicious, plus, you can make them in a flash and the final result is almost always appreciated. Kids don’t usually go for dark chocolate but if you use more malt syrup (5 tablespoons instead of 3), this turns out to be a great recipe to make for parties where you know you have to please a very young crowd (avoiding the refined sugars and extra fats of milk chocolate).