help - think i made a mistake

sianb84

ok I was making a chocolate type tray bake - with melted chocolate, butter and golden syrup. I am doing it in a loaf tin and decided to layer with milk and white chocolate - i.e a layer of milk then white then milk.

Anyway when I did the white chocolate it looked very caramelly - I just though maybe thats what happened when you did it with white chocolate so I put it on top of the milk chocolate and then popped it into the fridge for a while to start to set. When I came to doing the milk chocolate one I measured out the butter and then suddenly thought did I put too much butter with the white chocolate. I finished the milk chocolate layer and found there didn't seem to be as much as when I did the white layer.

This now has me worried. If I used to much butter in the white layer will it still set??

I still have the final white layer to do and was going to just do a layer of white chocolate on its own - even though I don't think it will stretch far enough without adding syrup and butter but it only needs to be a thin layer to flatten it.

Jayar

I guess, if you did use too much butter, it will certainly harden in the fridge, but will soften a bit again when it has been out a while.
Whatever .... 's gonna be gooooood

sianb84

i just added the white chocolate to the top - gonna leave it overnight to set to be certain the weird layer sets!

I have alreayd decided what I am going to do differently next time - OH's sister wants one when we go over next week - already making her a loaf of bread every time!

sianb84

Well we have just tried some - very sickly but nice. The layer that went wrong tastes a lot like the caramel in caramel shortcake! I think the layer is a little thick but still a very yummy mistake!