Based on the recipe of and prepared by my Philip
Dark chocolate, 70% cocoa
Cornflakes (plain or honey and coconut ones)
Mini paper cups
Split the small cups and arrange them on a platter.
Melt the chocolate in a bain-marie. Stir in some butter, about 1 tablespoon per 80 g of chocolate. Mix constantly until smooth and creamy chocolate.
Add the corn flakes. The amount is a little measured by eye. There must be enough cornflakes to have no chocolate without cornflakes and no cornflakes without chocolate. Mix well and remove the pan from heat.
Using two teaspoons, heap up the cups without giving any precise shape. Leave to cool at room temperature, then, refrigerate.
Serve the sand roses chilled, directly from the refrigerator. At room temperature for a long time, the cornflakes tend to soften a bit.