Preparation

1. Melt chocolate with double boiler method
2. If you do not have a double boiler place a glass or metal rimmed bowl over sauce pan with a tight fit
3. Add 1” of water to bottom of pan, make sure water does not touch the bottom of the bowl
4. Bring water to a boil, lower to a simmer and add 1 ½ cups of chunks to bowl and stir until smooth, about 115°
5. Turn off heat and add the saved ½ cup of chunks to melted chocolate stir until smooth and glossy
6. The temperature will drop to upper 80° or lower 90°
7. Place corn flakes in large bowl, pour half of melted chocolate over corn flakes and stir with spatula to evenly distribute, add the rest of melted chocolate and continue stirring until corn flakes are thoroughly coated
8. Line baking sheets with parchment paper and using 2 teaspoons scoop flakes into small haystacks
9. You should have about 3-4 dozen clusters
10. Allow to cool at room temperature for a few hours
11. Once hardened, store in airtight container for up to 2 weeks