Source: Inspired by the cocoa crunch recipe in Green and Black's Chocolate Recipes Rice cereal: I don't love buying products like crispy rice cereal for recipes, but it's sort of essential in this one. Here I've used Erewhon Crispy Brown Rice, which has only three ingredients — Michael Pollan approved! — though the original Rice Krispy cereal would work just fine, and in fairness to RK, its ingredient list isn't horrid. Cocoa and chocolate: I've been using Hershey's unsweetened cocoa and Ghirardelli 60% cacao bittersweet chocolate. After you make this once, you may want to alter the amount/type of chocolate. Silpat: My parchment paper use had gotten a little out of control, so I reccently bought a Silpat, which I have owned and loved before, and which I am loving having on hand again. To stir or not? The key to getting nice chunks of cocoa crunch is to not stir the mixture at all while it bakes. Once it cools completely, it will break into nice shards, which can be broken up further. That said, big shards can be hard to eat. So as you break this up before transferring it to a storage vessel, you may want to break it into bite-sized chunks.