Bennetto Bubble Slice

Bennetto Bubble Slice

By: WellBeing Team

Bennetto Organic Chocolate is made with fewer ingredients, no additives, and Swiss expertise for a better kind of chocolate.

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.