A bar of dark chocolate

Ingredients:

• 0.5 tbsp. roasted hazelnuts, chopped
• 450 g dark chocolate
• 1 tsp vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup puffed brown rice (breakfast cereal)

Preparation:

1. Line a large baking sheet with parchment paper or a silicone mat. Toast the hazelnuts in a dry frying pan until fragrant. Cool, then chop and set aside.
2. Melt the chocolate in a double boiler, stirring gently with a wooden spoon, until smooth. Stir in the vanilla and cinnamon; add the puffed rice and mix gently. Pour the mixture onto a lined baking sheet and smooth it out evenly, forming a rectangle (it doesn't have to be perfect).
3. Sprinkle with chopped hazelnuts and set aside for 1-2 hours (or 30-45 minutes in the refrigerator) until the chocolate has set. Break the bar into pieces and serve.
   
   

   Note

   
   Cooking options: For flavor, you can add vanilla, and instead of puffed rice and hazelnuts, sprinkle with 1/3 cup almond needles and 1/3 cup dried cherries and chopped dried apricots.
   
   Advice: Place the tile pieces in decorative plastic bags and give them as gifts. The tiles can be stored in the freezer for up to 1 month.