In a microwave safe bowl, heat the Alunga milk chocolate on power level 5 for 1 to 2 minutes until it's melted. Make sure to pause the microwave every so often to give the chocolate a stir.
Remove the bowl from the microwave and stir in 3 tablespoon of puffed rice, puffed quinoa, crushed salted pretzels, or even chopped nuts. Mix well.
Divide the chocolate mixture between the cavities of a 9-cavity silicone mini cake mould. Sprinkle with more toppings.
Place in the fridge for 20 minutes at least or until set. Unmold and store in an airtight container.
Notes
If you use the 9-cavity Lékué mould (from Amazon), you will make 9 thin bars with this recipe.
If you use mini loaf cake pans (like the ones you find on Amazon), you MUST grease them first by brushing them with a little canola oil. This recipe will yield 4 wider bars (see picture).
For the milk chocolate, I used Cacao Barry Alunga 41 % milk chocolate.
For the dark chocolate, I used Cacao Barry Ocoa 70 % dar chocolate.