Abstract
Disclosed is the process of making puffed rice coated with cacao chocolate. This is the following steps in producing and processing of puffed rice coated with cacao chocolate: a. preparing of ingredients such as 3 cups of aringay rice, 3 cups of cacao tablets, � cup of corn syrup, 3 cups of brown sugar, 2 tablespoons of unsalted butter; b. melting butter in the heated pan; c. adding light corn syrup and brown sugar to the melted butter; d. stirring the ingredients in the pan; e. melting cacao tablets in a separate bowl; f. mixing melted cacao and six (6) cups of granulated sugar for an hour and set aside; g. adding the rice to the pan when the mixture boils; h. cooling the resulting rice puffs; i. molding of � cup rice puff mixture into a ball shape figure; j. coating the molded rice puff with the sweetened cacao chocolate; and k. storing the rice puff in room temperature. The products can be described as crispy rice puff coated with cacao chocolate.