The other day, I had a cupcake with wheatberry buttercream frosting. I made a joke that it doesn't seem possible. What's next, quinoa fudge.
And then I remembered this guy, which I made as a gift for someone who loves chocolate and mint. The crunch is similar to that of a Crunch bar, but with a bit of farminess to it, a taste of the soil along with the cooling green of the mint.
I added the tiniest bit of peppermint extract into melted chocolate, then mixed with the kasha. You can change it up with other small cereals of varying processing -- puffed wheat, Smacks. More chocolate for a bon-bon. More kasha for something like a granola bar.
I molded the chocolates in this mysterious porcelain tray I got from Fish's Eddy. The leaf adds something of a fern-in-a-fossil effect, which I may want to continue if I pursue this ancient grain-chocolate thing.