Chocolate Cornflake Clusters with Pineapple
Toast the almonds in a frying pan, set aside. Chop half of pineapple pieces roughly, cut the rest into slices. Coarsely chop the raisins.
Melt the chopped chocolate gently over a hot water bath with the butter.
Stir the almonds, chopped pineapple pieces, raisins and half the cornflakes into the chocolate. Using a teaspoon, place small heaps on parchment paper and decorate half of warm crunchies with cornflakes, the other half with the pineapple slices. Let the crunchies dry at room temperature.