INGREDIENTS
1 chocolate bar
A handful of your favourite La Favo granola, we used Buckwheat & Berries + Chocolini
RECIPE
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Melt the au bain-marie, keep stirring until all of the chocolate is melted.
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Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet. Make sure it doesn’t reach the edges.
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Sprinkle the your favourite La Favo granola evenly over the chocolate. Lightly use your palms to press the toppings into the chocolate.
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If you’re in a hurry, place the pan on a flat surface in the refrigerator to harden for about 15 minutes. If you’re not, let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened.
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Once the chocolate is completely hardened, use your hands to break it into about 25 small pieces. Serve immediately, or cover and store at room temperature for up to 1 week.