Choco Flake

This is inspired by the Japanese snack of the same name.

Notes:  I've made this with straight 72% dark chocolate, and while that was good I think the addition of honey really helps the flavor.  Plus the honey gives it a nice chew.
        You could also do this with straight milk chocolate, omitting the honey.  Adding in toasted nuts or other flavors would be nice too.

Ingredients:
180 grams	Dark Chocolate, 72% works well  (about 6 oz)
 80 grams	Honey, Orange blossom is nice   (about 1/3 cup)
170 grams	Corn Flake cereal		(about 6 oz)


Equipment:
large pot
large mixing bowl
spatula (silicone is great)
kitchen knife
cutting board
sheet pan and liner (wax paper, parchment, or silicone mat)
refrigerator space for sheet pan


Directions:
1.  Shave all the chocolate with a knife in preparation for melting.
2.  Put an inch of water in a large pot and bring to a simmer.  Place a very large mixing bowl over the pot to make a large double boiler.
3.  Throw in the chocolate and honey.  Melt together.
4.  When the chocolate and honey are melted and smooth remove from heat and add in all the corn flakes.
5.  With a silicone spatula fold the corn flakes in until they are mostly coated in chocolate, returning to the double boiler as needed to keep the chocolate soft.
6.  Turn out mixture onto a lined 1/2 sheet pan.  (I use a silicone mat in the pan.)  Spread evenly.
7.  Place sheet pan in the refrigerator for about 10 minutes.  Toss the mixture slightly, but you still want bite sized chunks.
8.  Return sheet to the refrigerator for another 10 minutes.
9.  Remove from the refrigerator.  Place immediately in a sealable container to sit overnite.
10. Next day you might have to break up the mixture slightly, but now it's ready to serve.