Dairy milk Chocolate cake recipe
Cadbury’s Dairy Milk to Marvellous Creations
Disclosure: I am a member of the Collective Bias® Social Fabric® Community. This Cadbury’s Dairy Milk cooking project shop has been compensated as part of a social shopper insights study for Collective Bias and their client. #cbias #shop
Have you ever wanted to create your own custom created chocolate (candy) bar but have been intimidated by the fact that you have to temper chocolate?
But more on that process in a later post this week. I’m such a tease aren’t I? 😉 This post is primary focussing on a great recipe I’ll be sharing to create your own custom chocolate (candy) bars.
I bought a bar as soon as they hit the shops and it was love at first
sight bite. The first thing that hits you is that tingly tongue sensation from the popping candy, discovering the candy shells and the jelly pieces was so much fun too.
I knew I had to do a copycat and re-create this chocolate bar for all my international readers that can’t readily pick up this product in their country.
I did this little project with my daughter over the weekend. I can’t even begin to tell you just how much fun we had creating this chocolate bar together. Not to mention the amount of fun eating it after too. Awesomesauce! Here’s the process in images on G+.
Shall we get started? 😉
You will need:
- Popping candy
- Chocolate beans (or mini M&M’s/Smarties)
- Jelly Tots or any small jelly sweets, chopped
- Cadbury’s Dairy Milk chocolate (obviously). Or any good quality chocolate
- A chocolate mould with deep ridges
- Heat proof (or microwave proof) bowl and a spatula.
First of all, break off enough chocolate you feel will be enough to fill the chocolate mould. It’s better to have leftovers than not enough otherwise you won’t get a bar, only chunks.
Chop into segments using the ridges as guides and reserve slightly over a ¼ of the chocolate to set aside. Place the remaining ¾ into your heat proof bowl.
Melt the chocolate either over a double boiler or in the microwave on half power in 30 second blasts stirring between each. With both methods melt until approx. ¾ melted with small chunks left.
If you use the double boiler method, ensure that the water in the pan does not touch the bottom of the bowl, and ensure that no water gets into your chocolate – it will seize if it does resulting in unusable chocolate. Ain’t no-one got time for that!
This is where your right hand, or left hand: if you’re left handed, turns body builder-esq overnight! 😆
With your spatula you need to stir, stir and stir some more until the chunks have melted. Once they’re completely melted start adding the chunks you set aside earlier one-by-one and stir until each one has melted, then add another until the last few remaining won’t melt any further.
Once you get to the point where the added chocolate won’t melt any further, this is the optimum temperature to stop stirring and start adding in your sweet extras. It also happens to be the most fun part of the entire process. 😀
First, I added the popping candy…
Then I added the chocolate beans (mini M&M’s, or mini Smarties, if you prefer)…
Then finally, the jelly sweets…
Gently mix together, but not too violently otherwise you’ll create air bubbles…
If you do get air bubbles, like in the photo above, try tapping the bowl down a few times on a sturdy surface so they rise to the top and move your spatula in a figure of 8 to pop them.