Pic I took of such bags. It must be boiled in water without salt 20-25 minutes, it needs a bit to digest, but not sticking.

Ready rice to cast away on a colander, allow to drain and dry a little. Then spread them on a greased parchment in a single layer and place in a preheated 100 degree oven for 1.5-2 hours (I left the door slightly ajar and went checked). Grains of rice should be absolutely dry, without water, this is important! In the photo the rice is out of the oven.

In a pan heat the oil and gently put it in his rice grains are burst quickly, so their main thing is not to overcook, as soon as I pouted - just get a slotted spoon and place on napkin to stack the excess fat. The result you are pleased with, it is necessary to take a quality pic and not to overdo it in oil, otherwise it will be tough. And yet, puffed rice, prepared at home, not as large as the store.

Now you can proceed to dessert. Chocolate to break into pieces, add butter on top and send in the microwave (or water bath) until complete rastoplenny. Add the cream and slightly warm.

Then the mixture to cool slightly, otherwise the puffed rice will get soggy and will not crisp, and add features to make the filling, in my case, almonds and rice.

Mix well and put into a form to solidify. Allow to cool on the table and then remove overnight in the refrigerator.

And then get to enjoy a delicious chocolate bakeries in the company of striking dancers of flamenco.