Start by boiling the Black rice in water for about 18 to 20 minutes until fully cooked. Drain, spread on a baking tray and dry in the oven at 120 C for about 45 minutes or until dry to the touch.

Preheat the vegetable oil in a pot to 180 C and drop the dry rice in (in a couple of batches, don’t overload the pot). Watch the magic happen as the dried rice starts to take life and puff in the hot oil. Mix once to allow uniform cooking and colour and cook for 1 minute until the grains have puffed well. Drain immediately and pat the rice well on kitchen paper to remove any excess oil. Ensure that the cooked rice is thoroughly dry so it will not absorb too much oil. The result will be a puffed rice that is dry to the touch and not oily at all. Don’t skip this step!

Let the puffed rice cool then mix it in a bowl with the seeds, the almonds and raisins, then season with a pinch of salt, the honey and the cinnamon. Now add the olive oil and the melted butter (not fried butter, only lightly melted!) and mix well.

Place the mixture onto a tray folded with parchment and press well. Let it set in the fridge (or freezer) for about 1 hour and cover uniformly with the melted chocolate and a final sprinkle of sea salt. Let it cool again then carefully remove from the tray, cut into bars or chunks or shards and store in an airtight container refrigerated for about 1 week or in the freezer for up to 2 months.