Lunchbreak: Chef Mark Lie makes chocolate treats

Chef Mark Lie

Chicago Fine Chocolate & Dessert Show
October 18-20
Navy Pier Festival Hall A
600 E. Grand Avenue

rice krispie treats
2 lbs chocolate chips or candy melts
1 cup light corn syrup

Melt the chocolate at 30 second intervals until fully melted (don’t want to burn the chocolate). Warm the corn syrup 30 seconds and fold in — don’t over mix, otherwise it breaks down. Let cool 4-5 hrs before ready to use. Knead until molding consistency. Have fun molding. You can use sculpting tools found in your local hobby store (check the clay aisle or cake aisle), or kitchen utensils or even your hands.

Filed in: Lunchbreak, News

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