I’ve wanted to write about this chocolate for a long time. In fact, it’s a bit like the wait I had when Whittaker’s first announced this chocolate. I checked the supermarkets to no avail for several weeks while searching for the anticipated comeback chocolate flavour. Similarly, after I tried the chocolate and thought to write about it, it recalled to mind a cookie from my youth. I checked the internet for quite a while looking for a recipe that looked right to no avail (now that I put this one here no doubt someone will find the same one right away).
As is often the case in matters of food, a consultation with Mama Peckish showed the way. A rummage in a back room closet brought out a scrapbook of faded recipes, including “Kakahu Rd Biscuits”, an old recipe from Annabel Langbein. It’s a great recipe, that recalls a Griffin’s Krispie, if you know what one of those are.
How does this relate to Whittaker’s Cornflake chocolate? The flavour brings to mind a chocolate coated Krispie, but in reverse. When making these little delights and they call for small balls to be rolled, think small like slightly smaller than a golf ball, because these will spread in the oven, and will stay nice and softly chewy in the middle, so a small ball will allow for more crispy crunch around the edge.
Serve with milk and a heavy dose of nostalgia.