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Chocolate for chocolate Slabs
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ScottishOstrich
Posts: 34 Forumite
Hello,
I hope you are all well.
I am in planning for christmas etc. I am making chocolate slabs - not yet but getting plans for the materials together.I am going to need to buy a lot of chocolate. does any one have ideas of where i can buy a lot of this for not ridiculous cost ? i probably need a couple of kilos - yes ther eis a lot of slabs to be made
I am probably going to to to Lodl or Aldio ;-) as i know it should not have veg oil in it.
but was wondering if anyone else had any tips
thanks much
ostrich xxx
I hope you are all well.
I am in planning for christmas etc. I am making chocolate slabs - not yet but getting plans for the materials together.I am going to need to buy a lot of chocolate. does any one have ideas of where i can buy a lot of this for not ridiculous cost ? i probably need a couple of kilos - yes ther eis a lot of slabs to be made
I am probably going to to to Lodl or Aldio ;-) as i know it should not have veg oil in it.
but was wondering if anyone else had any tips
thanks much
ostrich xxx
0
Comments
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When I used to make Easter eggs for the kids, I would just go to the supermarket and buy their own brand chocolate bars. It was cheaper than buying the giant 1kg dairy milk and the taste was pretty similar.
It melted fine in a double boiler and set back to the original hardness when cold.0 -
I've tried using supermarket own brand choc but after a couple of days it gets a white film on the surface - anyone know what I did wrong? I left it to set at room temperature and then put it in a plastic clic-lock container.0
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I would recommend Lidl, Aldi or Ikea for good quality, high cocoa chocolate at cheap prices0
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oh, never thought of Ikea, thanks seakay x0
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Chocolate bloom can occur if the chocolate hasn't been tempered, has been stored in a warm area or is a bit elderly (my Nan always used to give us out of date kitkats as kids!)
Tempering the chocolate (heating and cooling it, and then heating it again) should prevent the bloom, and will also make it glossy and snap nicely.
BBC Good Food has a good how-to guide, that is a bit less complicated than the usual one involving a marble slab!0 -
Depending on what kind of chocolate you're using: white chocolate from Lidl (about 40p a bar), milk chocolate Sainsbo's own brand (not the economy one, it doesn't temper well, for me anyway) and for dark chocolate I use something a little more expensive with at least 54% cocoa solids (where the main ingredient is cocoa mass not sugar) - usually Sainbo's Belgian cooking chocolate. It tempers beautifully. If you are catering for vegans there is a brand in larger Sainbo's called 'Bloc' in a purple packet. Also tastes lovely and tempers well.
Good luck'I solemnly swear that I am up to no good'0 -
I've picked up lots of different silicone moulds so am planning to try chocolate making this year...when the heat & humidity have settled down a bit though!0
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As a what not to buy, I use Tesco's cheapest chocolate for baking - but it doesn't melt down that well on its own. Absolutely fine melting it into cream for ganache or things like that, but I tried using it to make cake-pop type desserts and it just stayed far too gloopy, even after adding some oil to try to thin it out.0
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How do you make chocolate slabs? I'm going into my third year of making christmas presents and am always looking for new ideas!!0
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How do you make chocolate slabs? I'm going into my third year of making christmas presents and am always looking for new ideas!!
https://forums.moneysavingexpert.com/discussion/638019
All info here...:EasterBunDFW Nerd 267. DEBT FREE 11.06.08
Stick to It by R.B. Stanfield
It matters not if you try and fail, And fail, and try again; But it matters much if you try and fail, And fail to try again.0
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