Sweet Tooth Experiments

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Novelty Chomp Bar

Posted on Posted in Unique .

Novelty Chomp Bar

Novelty Chomp Bar recipe

While on holiday at the start of the year a friend professed her love for the chocolate bar Chomp. We were in the supermarket and she saw the Chomp bar, which is quite a rare find and had to have not one but two.

Somehow we got onto the subject of me making a ‘chomp cake’…A few bars later and an analysis of the key ingredients that go into the chocolate bar and I was pretty sure I could replicate the bar on a large scale.

Therefore introducing my Novelty Chomp Chocolate Bar.

Novelty Chomp Bar recipe

Ingredients:

  • 125g pack of vanilla cream waffers

Chocolate ganache:

  • 50g thickened cream
  • 150g milk chocolate

Caramel layer:

  • 160g brown sugar
  • 95g thickened cream
  • 35g butter

 

Method:

  1. Line a 15cm x 8cm loaf cake tin with baking paper.
  2. To make the chocolate ganache heat the 50g cream in the microwave in a bowl until boiling.
  3. Add the chocolate to the cream, wait 1 minute then stir the chocolate until a thick and glossy consistency has formed. Place the mix aside in the fridge to cool.
  4. To make the caramel place the sugar and 95g of cream in a pan on the stove and heat on medium stirring until the sugar has dissolved.
  5. Turn the heat up to high and boil for 5 minutes.
  6. Remove the pan off the heat, add the 35g of butter and stir until the mix is glossy and combine. Place in the fridge until the caramel is cooled.
  7. To assemble pour 2/3rds of the chocolate mix into the tin, ensuring you spread the chocolate along the sides as well as covering the bottom of the tin. You need to have all the metal of the cake tin completely covered in chocolate. Place in the freezer for 5 minutes or until set.
  8. To add the caramel layer you need to pour half the mix into the base on top of the chocolate mix.
  9. For the wafer layer place 2×2 waffers in the tin horizontally (long ways). Cut 4 extra wafers to size to ensure complete coverage of the caramel with 2 layers of wafer thickness.
  10. Pour the remainder of the caramel on top of the wafers and spread to ensure even coverage.
  11. Place the tin in the freezer for 5 minutes.
  12. Remove the tin from the freezer and pour the remaining chocolate ganache over the top of the caramel, ensuring even and full overage of the caramel.
  13. Place in the freezer for 20 minute.
  14. To serve turn the tin upside down onto a plate and remove the baking paper from the Chomp Bar.
  15. Cut horizontally and enjoy.

 

Note:

  • You will only need 8 waffers for this recipe so if you can find a smaller packet (70g) of waffers it would be ideal.

 

Novelty Chomp Bar recipe

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Novelty Chomp Bar recipe

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Novelty Chomp Bar recipe

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Novelty Chomp Bar recipe

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Novelty Chomp Bar recipe.

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Novelty Nougat Summer Roll

Posted on Posted in Unique .

Novelty Nougat Summer Roll

Novelty Nougat Summer Roll recipe

You many recall a while back I made a cake sized novelty Chomp Chocolate Bar. After a friend recently went though my website index and saw the Chomp Chocolate Bar recipe of course I had another challenge thrown at me fairly swiftly.

Not one to disappoint, the next day I was in the kitchen with a belly full of summer rolls that were a must to devour to ensure I was 100% all over the ingredients, taste and texture.

This experimental session was my first endeavor at making nougat (multiple times to get the texture spot on) and did include many modifications along the way, however in the end the outcome was amazing!

 

Ingredients:

  • 50g peanuts
  • 15g desiccated coconut
  • 140g sugar
  • 125g glucose syrup
  • 1 egg white
  • ¼ vanilla essence
  • 40g cream
  • 125g milk chocolate

 

Method:

  1. Place the peanuts into a pan and on low heat roast the peanuts on the stove until a slight golden colour forms. Set the peanuts aside.
  2. Place the coconut into the same pan and again roast until the coconut has a slight golden colour. Set aside.
  3. Place a piece of baking paper on a tray with oil spray on both sides of the paper.
  4. To make the chocolate place the cream in a saucepan on a low heat on the stove and add in the chocolate chip pieces. Once the chocolate begins to melt you can remove off the heat and stir the mix until the chocolate is smooth and glossy. Set aside for later.
  5. Place the sugar, glucose syrup, and 20ml of water in a saucepan and stir on a medium low heat for 10 minutes.
  6. In the meantime place approx. 10cm of water in an empty the sink to cool down the bottom of the saucepan immediately for later.
  7. Beat the egg white with electric beaters until firm peaks have formed.
  8. Increase the heat of the stove for the sugar mix to high until the mix boils, then place a sugar thermometer in the mix and keep an eye on the temperature.
  9. Once the temperature hits 150c degrees remove off the heat and place the bottom of the pan in the sink of water for 5 seconds or until the bubbles subside. This will stop the temperature climbing past 150c.
  10. On a medium speed of the electric beaters whish the egg whites again while you carefully pour the sugar syrup into the egg white mix in a slow and continuous flow. NOTE It is important not to pour the sugar syrup on the side of the bowl or on the beaters as the syrup with seize before it is incorporated into the mix.
  11. Once the syrup is all added in continue beating for an additional 3 minutes.
  12. Add the vanilla and the peanuts to the mix, stirring to combine.
  13. Spoon the nougat mix onto the baking paper in a log shape and roll the baking paper, twisting the paper at both ends to ensure the nougat is tightly enclosed in the log shape. Place in the freezer for 15 minutes to set.
  14. On another piece of oiled baking paper spread out the chocolate mix from earlier in a fat log shape, big enough to cover all sides of the nougat log.
  15. Remove the log from the freezer as well as the accompanying paper and place on the spread chocolate.
  16. Roll the baking paper with the log in the center ensuring the log is completely covered in chocolate.
  17. Again twist the ends of the baking paper to enclose the log with chocolate and carefully with your hands place some pressure on the log while rolling to ensure a full distribution of the chocolate on the nougat. Place in the freezer again for 5 minutes.
  18. Remove the roll from the freezer and carefully unravel the paper completely.
  19. Sprinkle the coconut all over the baking paper and roll the log along the paper, pushing the coconut into the roll as you roll it.
  20. For the last time re-roll the log in the baking paper and twist the sides.
  21. Place in the freezer for 10 minutes to set, following cut to enjoy.

 

Novelty Nougat Summer Roll recipe

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Novelty Nougat Summer Roll recipe

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Novelty Nougat Summer Roll recipe

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Novelty Nougat Summer Roll recipe

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Novelty Nougat Summer Roll recipe

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Novelty Nougat Summer Roll recipe

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Novelty Nougat Summer Roll recipe

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Novelty Nougat Summer Roll recipe

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Novelty Nougat Summer Roll recipe

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Novelty Nougat Summer Roll recipe

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Novelty Nougat Summer Roll recipe

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Chocolate Bar Cake

Posted on Posted in Cakes .

 

Chocolate Bar Cake recipe

Chocolate Bar Cake

Based on my standards this recipe is actually quite mundane as ‘chocolate’ bars and cake go together. However don’t stress there is an experimental part to this recipe, in fact 2 parts.

One of the main reasons for this recipe came from the desire to make a really moist cake that wouldn’t scare people off like my usual baking. My red wine chocolate cake, chocolate zucchini cake and coca-cola chocolate cake are amazingly moist but let’s face it they do make some people hesitant. I had a thought that a chocolate bar in a cake (hello nougat, caramel, honeycomb) would provide a moistness.

Secondly, using a chocolate bar means YOU can be the experimenter and incorporate your favorite flavors (your favorite chocolate bar).

I have used Milky May in this recipe but you can substituted this with Mars Bars, Snickers, Cherry Ripe, Turkish Delight, Crunchie… any chocolate bar you like.

This cake is super easy, moist and will impress!

 

Ingredients:

  • 200g Milky Way (4 bars or 18 snack size bars)
  • 1 cup buttermilk
  • 1 + ½ cup sugar
  • 1 cup butter
  • 3 eggs
  • 1 tsn vanilla extract
  • 1 + ½ cup plain flour
  • 1 tsn baking soda
  • ½ tsn salt

 

Method:

  1. Pre heat the oven to 175c and line a 25cm cake tin with baking paper.
  2. Dice up the Milky Way bars and place into a pan with ¼ cup buttermilk on the stove on low stirring the mix until the chocolate is melted and smooth.
  3. With electric beaters beat the sugar and butter for 5 minutes until light and creamy.
  4. Add eggs one at a time,and then add the vanilla essence.
  5. Fold in the flour, baking soda and salt until combine.
  6. Add the buttermilk and fold until just combined.
  7. Spoon the mix into the tin and bake for 60 minutes or until a skewer inserted in the middle come out clean.
  8. Allow the cake to cool in tin for 15 minutes than transfer onto a cooling rack until cooled.

 

Notes:

  • To decorate I diced up an additional bar and sprinkled on top. Following this I melted chocolate with a little milk to create a thick syrup consistency that I drizzled over the top of the cake and diced bar.

Chocolate Bar Cake recipe

Ingredients

Chocolate Bar Cake recipe

Following step 8 I flattered the top

Chocolate Bar Cake recipe

Then decorated with diced chocolate bar and melted chocolate

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