1. Break up the chocolate and place in a large bowl over a saucepan of water. Bring water to a low heat, making sure the bowl isn’t in contact with the water. Melt chocolate gently, remove from heat. 2. Add the puffed grains, coconut and goji berries to melted chocolate. Mix until combined and coated. If mixture starts to harden, add 1 tbsp.. Step four: Stir through the cocoa powder and coconut until well combined. Step five: Add the rice bubbles. Stir until well combined. Step six: Scoop the mixture into your cupcake liners (you need to do this while the chocolate crackle mix is still warm. I use an ice cream scoop to do this.
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Thermomix Method. Melt the copha (chopped) in the Thermomix bowl for 4 minutes, 90 degrees, Speed 3. Add the rice bubbles, icing sugar, coconut and cocoa powder and mix for 5-10 seconds, Reverse, Speed 3. Spoon into cupcake cases and place into the refrigerator to firm.. Now, stir the chocolate, letting each piece meld into the other until you’re left with a beautifully smooth and homogeneous blend. Place the expanded wheat, walnuts, and raisins in a bowl. Mix the ingredients together. Pour the melted chocolate over the dry ingredients and mix until each piece is coated with chocolate.