Note from Ricardo Don’t have three different kinds of cereal? All you need is 2 cups (60 g) of any cereal. Tempering chocolate, i.e., melting it and then cooling it down again carefully, allows it to regain its original “crack” (hard texture) once it’s back to room temperature. If your chocolate got overly hot and blooms (i.e., turns whitish) when it cools, don’t despair! It might not have properly tempered, but it’ll still be tasty. This recipe is from "Ricardo For Kids".
