Bennetto Bubble Slice
Bennetto Bubble Slice
Bennetto Organic Chocolate is made with fewer ingredients, no additives, and Swiss expertise for a better kind of chocolate.
Servings
12
Prep time
Cook time
Recipe
Ingredients
- 2½ cups Puffed millet (can use puffed wheat, rice, or any puffed cereal)
- ¼ cup honey
- ¼ cup rice malt syrup
- 3tbsp coconut oil
- 2 good pinches salt
- 1 tsp vanilla
- ½ cup tahini
- 200g Bennetto 70% Organic Dark Chocolate
Method
- Measure out puffed millet in a large bowl and set aside
- In a saucepan, add honey, rice malt syrup and coconut oil. Melt together, bring to a bubble then simmer for 2 mins while stirring with a heat-proof spatula. Aim to caramelise without burning. Evaporate as much moisture from honey as you can.
- Remove from heat, add salt, vanilla and tahini. Put back on the heat for 30 secs and stir for 1 min with the heat-proof spatula.
- Pour the hot mix quickly into millet and mix quickly so all the millet is coated.
- Press into a slice tin evenly.
- Place in fridge to cool.
- Once cool cut into even-sized pieces — bite size or logs.
- Melt chocolate using a double boiler (only steam heats the bowl, not water).
- Cool the chocolate down to skin temperature while giving it a few stirs every minute or so. You can do this by setting aside in a cool spot or place in the fridge for approx. 1 min at a time and stirring. Make sure you stir the sides as well.
- Dip your bars or add nuts and spoon over bars. Place on a baking sheet. You must work quickly as chocolate is in a state that it will set fast if you take too long.
- Cool in the fridge for 30 mins. Make sure you have previously cleared space for the tray.
- Store in an air-tight container in the cupboard. Do not leave or store in the fridge as this will ruin the nice snap and shine.
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