Home made chocolate slabs

sophiesmum_2

Hi
I used some of the swiss choc which was 39p in home bargains, this one was dark choc, it was a 100g bar. The sticks are stirrers from macdonalds - I asked nicely and they gave me a handful:D

Justamum

sophiesmum - those choccy stirrers look amazing.:T I might make some myself. Just need to pop and get some of those Wilkos ice cube trays.

bride_on_a_budget

Can anyone help me!
i am trying to make a chocolate slab for my sons teacher but when i take it out of the fridge it goes soft really quickly!

i melt the chocolate ina bowl over a pan of water, then put it in the silicone tray and put it in the fridge.
the last one i left in the fridge for about 2 hours but is still going soft


help

thankyou
bride

tootiefrooties

bride_on_a_budget wrote: »

Can anyone help me!
i am trying to make a chocolate slab for my sons teacher but when i take it out of the fridge it goes soft really quickly!

i melt the chocolate ina bowl over a pan of water, then put it in the silicone tray and put it in the fridge.
the last one i left in the fridge for about 2 hours but is still going soft


help

thankyou
bride

Hey

I always leave mine in the fridge overnight and they come out pretty solid. Perhaps you should keep them in there a bit longer? The other things which help are that I use dark chocolate (harder than milk) and make them quite thick.

Hope that helps!

sophiesmum_2

bride_on_a_budget wrote: »

Can anyone help me!
i am trying to make a chocolate slab for my sons teacher but when i take it out of the fridge it goes soft really quickly!

i melt the chocolate ina bowl over a pan of water, then put it in the silicone tray and put it in the fridge.
the last one i left in the fridge for about 2 hours but is still going soft


help

thankyou
bride

I set mine in the freezer for a while then move to fridge and leave overnight, seems to harden up okay then.

twinklefish

Pooky wrote: »

I bunged my moulds in the fridge for about an hour and a half to set before taking them out - back in the fridge for another half hour before wrapping in clingfilm.....they've now set back to snapping consistancy (after 2 days) so don't loose hope just stick them back in the fridge.

I did peppermint creams yesterday but they didn't seem to firm up either but, was discussing it at work today and basically, I'm too blooming impatient and not leaving things long enough to set!

I've got some chocolate left so will give it another go and leave them 24 hours before removing from moulds then try and keep them in the vestibule to the weekend and see how it does. No room in the fridge! Attempts at toffee, tablet and fudge are next up! :cheesy:

full-time-mum

Jammygal wrote: »

What about giant buttons....this is what I use for ds who has nut/seed/egg allergy

Thanks - I knew buttons were ok but I hadn't thought of melting them into a 'bar'!

full-time-mum

sophiesmum wrote: »

Was in boots today and saw the £5 packs of chocolate stirrers for dipping stirring hot choc etc. Decided to make my own with the help of some mini ice cube trays from wilkinsons £1.:D

Here is boots £5 version:


http://boots.scene7.com/is/image/Boo...0&op_sharpen=1

And here is the mse version bagged and tagged for 39p:rotfl:








the stickless ones are some chocolates I was trying out at same time , somebody ate the other three :rotfl:

Wow - I coated some teaspoons in chocolate a couple of years ago but this is much better.

I'm thinking that you could make a chocolate lovers gift out of a nice mug (for some reason I'm picturing a rounded, blue stripey one ), add a sachet of instant drinking chocolate and a stirring stick all wrapped up in cellophane. Would make ideal gift for a teacher.

Where did you get your cellophane bags and sticks from?

Noctu

Really sorry if this has already been asked - am I ok to start making these for Christmas or is it too early?

poppyolivia

shameful bump but I want to know too!