Gluten-free, dairy-free, egg-free chocolate recipe.

Utensils: a kitchen thermometer, 1 saucepan, 2 mixing bowls, 1 kitchen brush. Prepare a mixing bowl with water and ice cubes. Place 100 g of dark chocolate in a second mixing bowl, which you will set in the saucepan with water. Melt it in a bain-marie at 50°C. Remove the mixing bowl and place it in the one with ice cubes, stirring until the chocolate reaches 29°C. Return the chocolate to the bain-marie until it reaches 31°C. It is ready to be used. With the brush, coat the bottom of your mold. Place it in the refrigerator for 5 minutes, then spread another layer of chocolate. Return the mold to the refrigerator for 30 minutes.

In the meantime, melt the cocoa butter in a bowl over a water bath. Add the powdered sugar and vanilla, and stir. Pour in the cereal and mix. Take the mold out of the refrigerator, pour this mixture over it, spread it out, and place it back in the refrigerator for another 30 minutes.

To finish, melt 50 g of dark chocolate in a double boiler and cover the cereal mixture with it. Return everything to the refrigerator for 2 hours before enjoying your treats.