Homemade Nestle Chocapic/ Nestle Koko Krunch/Kellogg’s Chocos Cereal

Years ago,I tried Kellogg’s Chocos then Nestle Koko Krunch/Chocapic Cereal for the first time, I’m so hooked by the unique shape and super chocolatey taste that I want to make at home. It sucks this kind of cereal isn’t available in the USA. (Keep in mind,I’m born in the USA)

To most Americans who never tried Neither Nestle Chocapic/Koko Krunch nor Kellogg’s Chocos before – This chocolate-flavored cereal is primarily available in most countries except USA and Canada. The cereal pieces are scoop-shaped, similar to the shape of Fritos Scoops Corn Chips.

Fritos Scoops

Nestle Chocapic Box

I bought this from a french site once

Nestle Koko Krunch

My Amazon Mainstay

Kellogg’s Chocos Box – Today

Kellogg’s Chocos Box – Years Ago

I bought Chocos from Amazon once and loved it

I Persuaded my dad into going to every arts and crafts store to get the special cereal mold but none carried it. I tried converting the ingredients/measurements from Celsius to Farenheit and grams to cups,teaspoons and tablespoons but all online cooking/baking sites turned out complicated. So I abandoned the project for a while until now.

Just recently I emailed Nestle to help me with this recipe and they responded with the converted recipe.

At 12:13pm on Monday 13th 2020, received the reply from Nestle

Hi there, Judy,

Thanks for reaching out to Nestlé® Toll House® asking for help with converting the ingredients and measurements for Chocapic Cereal. You’ll find the complete recipe below. 

Happy Baking,

Jean Hines
Nestlé Toll House Brand Ambassador

26621098 

P.S. Indulge your chocolate passion and turn everyday chocolate recipes into rich, decadent desserts with Nestlé Toll House® Baking Bars. Visit us at VeryBestBaking.com to explore chocolate and share your favorite baking memories in our product reviews. You can also view our Pinboards on Pinterest.com/verybestbaking for great recipes and entertaining ideas.

Here’s the Original Shape

The Homemade Shape

Original Recipe (For people who live outside of USA)

Preparation Time: 30 min

Cooking Time: 25 min

Skill Level: Easy

Serving Size: 2

Ingredients

For the chocolate petals:70 g Wholegrain wheat flour (dry ingredient)

2.5 tbsp Corn starch (dry ingredient)

3 tsp Cocoa (dry ingredient)

0.25 tsp Sodium bicarbonate (dry ingredient)

50 ml Water (wet ingredient)

1 tbsp Sugar (wet ingredient)

0.5 tbsp Oil (wet ingredient)

0.25 tsp Salt (wet ingredient)

For the coating: 4 tsp Sugar

0.5 tbsp Cocoa

0.25 tsp Vanilla

2 tbsp Boiling water

Instructions

Chocolate petals

  1. Pre-heat the oven to 160°C.
  2. Weigh out the dry ingredients and sieve into a mixing bowl.
  3. In a mixing cup, measure the wet ingredients and stir until all solids are dissolved.
  4. Add the wet ingredients to the dry ingredients and mix, knead slightly to form a homogenous dough (do not over-mix as this will lead to less rise during baking and hard texture in finished product).
  5. Divide the dough into two balls, wrap in cling film and leave to rest in a fridge for 20 minutes (this allows the dough to relax and reduce shrinkage during rolling).
  6. Take the first dough ball out of the fridge, flatten into a disk and dust both sides with a little corn starch.
  7. Roll out the disk into a circle around 20cm in diameter (approximately 2mm thick), cut out as many petal shapes as possible using the cutter provide.
  8. Arrange cut petals around the edge of a baking tray to give a curved shape after baking.
  9. Repeat the same process for the second dough ball.
  10. Bake at 160°C for 10 minutes in a fan oven.
  11. Allow to cool after baking.
  12. Weigh 50 g of the baked chocolate petals, put aside for coating.

Chocolate Coating

  1. Mix sugar, cocoa and vanilla together and remove any lumps, add the boiling water and stir until solids are fully dissolved, use immediately (if slurry has cooled down too much, microwave for a few seconds without boiling).
  2. Place 50g of the baked chocolate petals in a mixing bowl, drizzle 2 ½ teaspoon of the hot slurry, stir continuously with a spoon until all petals are coated thoroughly (minimum 1 minute).
  3. Spread coated petals on a baking tray lined with a sheet of non-stick paper and bake at 100°C for 15 minutes.

Allow to cool and store your home-baked CHOCAPIC® in an air tight container

Baking tools

  • Weighing scale
  • Measuring cup
  • Mixing bowl for dough
  • Mixing cup for slurry
  • Sieve
  • Spatula
  • Spoon
  • Baking tray
  • Cling film
  • Rolling pin (provided)
  • Measuring spoons (provided)
  • Petal-shaped cutter (provided)
  • Non-stick baking paper (provided)
  • Airtight container for finished product (provided)

The American Version of Chocapic Cereal


Chocapic Cereal

Ingredients:
Petals:

5/8th cup Wholegrain Wheat Flour
2 1/2 tablespoons Cornstarch
3 teaspoons Nestlé Toll House Baking Cocoa
1/4 Baking Soda
3 tablespoons and 1 teaspoon Water
1 tablespoon Sugar
1/2 tablespoon oil
1/4 teaspoon salt

Coating:

4 teaspoons Sugar
1/2 tablespoon Nestlé Toll House Baking Cocoa
1/4 teaspoon Vanilla
2 tablespoons Boiling Water
 

Instructions

Chocolate petals

  1. Pre-heat the oven to 320 degrees fahrenheit.
  2. Measure the dry ingredients and sieve into a mixing bowl.
  3. In a mixing cup, measure the wet ingredients and stir until all solids are dissolved.
  4. Add the wet ingredients to the dry ingredients and mix, knead slightly to form a homogenous dough (do not over-mix as this will lead to less rise during baking and hard texture in finished product).
  5. Divide the dough into two balls, wrap in cling film and leave to rest in a fridge for 20 minutes (this allows the dough to relax and reduce shrinkage during rolling).
  6. Take the first dough ball out of the fridge, flatten into a disk and dust both sides with a little corn starch.
  7. Roll out the disk into a circle almost 8 inches in diameter (approximately 1/16th inchs thick), cut out as many petal shapes as possible using the cutter provide.
  8. Arrange cut petals around the edge of a baking tray to give a curved shape after baking.
  9. Repeat the same process for the second dough ball.
  10. Bake at 320 degrees fahrenheit for 10 minutes in a fan oven.
  11. Allow to cool after baking.
  12. Weigh 1 3/4 ounces of the baked chocolate petals, put aside for coating.

Chocolate Coating

  1. Mix sugar, cocoa and vanilla together and remove any lumps, add the boiling water and stir until solids are fully dissolved, use immediately (if slurry has cooled down too much, microwave for a few seconds without boiling).
  2. Place 1 3/4 ounces of the baked chocolate petals in a mixing bowl, drizzle 2 ½ teaspoon of the hot slurry, stir continuously with a spoon until all petals are coated thoroughly (minimum 1 minute).
  3. Spread coated petals on a baking tray lined with a sheet of non-stick paper and bake at 212 degrees Fahrenheit for 15 minutes.

Store the Cereal in a airtight Container.

Thank you so much Nestle for helping me with this recipe.

Would you make this cereal with flavors like vanilla,strawberry,blueberry,etc?

How would you make this Cereal?

Comment Below or email me: Nestlefuno@gmail.com