Makes about 40 pieces

60 g CornFlakes
200 g chocolate coating or chocolate (white, milk, dark)
60 g almond sticks or hazelnuts
10 g soft butter

Melt the chocolate in the microwave on Low heat for 2 minutes, stir it and if it is not yet melted through, then repeat the process until the chocolate is melted. 40 degrees is ok, 31 degrees is the processing temperature, so only then add the chocolate with the flakes. Also add the butter only after the chocolate has melted.

If you take different chocolates, then you have three chocolates of about 66 g each.

You can roast the nuts, but you don't have to. If you roast them, let them cool down, 30 degrees is your friend.

Divide the flakes and nuts between the shells, 20g each of the nuts and mix well until the flakes are nicely coated.

Using plate spoons, spread the chocolate crossies onto baking paper and let cool.