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recipe information Giant candy bar recipes , in section Worldwide RecipesGiant Caramel Wafer Chocolate Bar:
Ingredients: 1kg Melted Milk Chocolate (without cocoa butter). 150g Caramel Sauce. 250g wafer biscuits. Instructions: Begin by melting 400g of the milk chocolate over a double boiler. Pour this into the base of a 2lb or 1kg non stick loaf tin. Make sure that the surface is smooth and clean. Using a spatula pull the chocolate up the side of the loaf tin, this prevent lines forming when we pour in more chocolate. Transfer to the fridge and allow to set for 15 minutes. Whilst this sets melt a further 200g of the milk chocolate. When set pour in the caramel sauce and then cover with around 150g more of the milk chocolate we have just melted. Ensure to keep a little back. Now layer in the wafer biscuits cutting to size as necessary, between each layer brush the top of the biscuits with a thin layer of the reserved chocolate. You should need three layers of wafers. Now melt the remaining chocolate and pour over the top of the wafers bashing gently on the table to encourage all of the air gaps to come out. Smooth with a spatula and clean the edges with a kitchen cloth and then refrigerate for at least an hour to firm up. To remove from the tin, free the top edges and then pull the sides of the tin. Turn upside down and it should pop straight out.
Giant Caramel Peanut Chocolate Mousse Cake:
Ingredients: For the Toffee Layer: 170g Toasted Peanuts 350g Toffee sauce For the Mouse Filling Filling: 700ml Cream 200g Dark chocolate 1 Tbsp Cocoa 50g Butter 150g Condensed milk For Chocolate Glaze: 300g Dark chocolate 30g Butter
Instructions: Wet a piece of Baking Parchment and use it to line a 21cm springform tin. Combine the peanuts and toffee sauce, it helps to heat the toffee sauce a little to loosen it up. Add the Toffee nut mix to the lined pan and then freeze for an hour. Add the 200g of dark chocolate, 500ml of cream, 50g butter, and the cocoa and then cook until melted, before allowing to cool. Whisk the cream for the mousse filling then fold in the condensed milk. Pour in the chocolate cream we made and again slowly fold in. Pour this mix over the toffee and freeze overnight. Melt the chocolate and butter for the glaze over a double boiler and allow to cool. Remove the cake from the freezer and flip upside down so that the toffee layer is on top. Pour over the cooled chocolate glaze. Return the finished cake to the freezer for at least 1 hour.
Giant Peanut Butter Cup:
Ingredients: 700g Dark Chocolate. 30g Vegetable Shortening. 240g Powdered Sugar. 60g Cracker Crumbs. 225g Peanut Butter. 85g Melted Butter. Instructions: Melt 300g of the dark chocolate over a double boiler or in a microwave. When melted add in 10g of the vegetable shortening. Take a 9” tart tin with a removable base and spray with baking powder and line the base with a circle of baking parchment. Pour in the melted chocolate and then using a spatula pull it up the sides, this helps prevent a line when we add the second lot of chocolate. Give it a little shake and transfer to the freezer for 30 minutes. Whilst this is freezing mix together the powdered sugar, cracker crumbs, peanut butter and melted butter to form a paste. Take this paste and flatten out in the chocolate base, leaving 5-10 mm clear at the side. It really helps if you wet your hands when doing this. Finally melt the remaining 400g of dark chocolate with the remaining 30g of vegetable shortening and pour over the tart tin. Shake to fill in the gaps and transfer to the freezer for at least an hour. To remove twist gently and the peanut butter cup should pop right out.
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