Instructions

1. Place 1/8 oz freeze dried strawberries in a clean coffee grinder or blender and grind until a fine powder forms, about 15 seconds.
2. Melt 6 oz of the Vanilla Flavored Candy Wafers according to package instructions.
3. Add 1 tsp of the strawberry powder to the melted Candy Wafers and stir until combined.
5. Fill each cavity of the Crystal Pyramid Candy Mold with the strawberry flavored Candy Wafers and tap mold on surface to remove air bubbles.
6. Flip the mold over and empty excess onto parchment paper or into a large bowl, leaving enough to coat the cavities of the mold about 1/8 inch thick.
7. Place mold in refrigerator for about 5 to 10 minutes or until set.
8. Heat heavy cream in saucepan over medium heat until it reaches 180°F, stirring frequently with Thermometer Spatula.
9. Remove from heat. Add 1 ½ oz berry flavored cereal to heavy cream, cover, and let steep 10 minutes.
10. Place fine-mesh strainer over bowl and pour heavy cream/cereal mix into strainer, pressing on cereal with spoon to release as much liquid as possible. Discard cereal.
11. Melt remaining 2 oz Vanilla Flavored Candy Wafers according to package instructions.
12. Allow cereal-flavored heavy cream to cool to about 110°F and add to melted Candy Wafers. Stir vigorously starting in center of bowl and moving outward to make a ganache.
13. Transfer ganache to piping bag and fill each shell of the mold, leaving about 1/8 inch from the top.
14. Allow the ganache to set at room temperature.
15. When set, cover the filled shells with melted strawberry-flavored Candy Wafers (reheating if necessary) either by pouring or piping on top.
16. Tap to remove any air bubbles and scrape off excess using Chocolate Scraper.
17. Return filled mold to refrigerator for approximately 10 minutes.
18. Once set, flip mold upside down and tap to release candy pieces.
19. To finish, pipe a small drop of the melted strawberry flavored Candy Wafers on top of each pyramid and top with a freeze-dried strawberry and piece of cereal, holding in place until set.
20. Store finished candy pieces in an air tight container and keep in a cool, dry place between 55°-70°F and humidity below 50%.