Ingredients
- 150 g white chocolate, finely chopped
- 1.5 tsp Genmaicha powderSuperboba
- 0.75 cup roasted almonds, roughly chopped
- 1 cup rice puff cereal
- 0.25 tsp flaky salt
Steps
Melt the white chocolate in a bowl in 20-second bursts, stirring between each, until 90 percent melted. Let the residual heat finish it.
Sift in the Genmaicha powder and stir until glossy and evenly coloured.
Fold in the almonds and rice puffs quickly, before the chocolate sets.
Spoon into clusters on parchment and sprinkle with flaky salt.
Chill 10 minutes to set.
Good to know
- Sift the powder. Tipped in it leaves specks that never dissolve.
- Work fast once the cereal goes in. White chocolate sets faster than dark.
- Keeps a week in a tin, though the rice puffs soften after two or three days.
