Home made chocolate slabs

sophiesmum_2

Fine to make now for xmas but best kept in fridge:D it will also help to harden them up.

Kandipandi

Made these in a sillicone loaf tin (£1.99 from home bargains). Cost about £1.20 each and are about 200mm thick with maltesers and smarties inside:

dawnydee73

They're really good kandipandi, how did you get the white chocolate to look like that in the 2nd and 3rd bar??

Kandipandi

Thanks - in the 2nd one i let the milk choc set and then poared white on along one side and tipped it across so far then lay it flat and stuck it in the fridge. Similar thing with last one just let the bottom set and then splodged a teaspoon of white on and dragged it out a bit with a cocktail stick.
I would love one but i am on a diet !!!

sophiesmum_2

These are the pics of last nights sweetie escapades:

made dark choc dipped marzipan leaves for OH





cheated and used asda smartprice marzipan 72p, and 25g of dark choc for dipping. Leaf mould was a plastic insert from last years chocs, and box and paper picked up for pennies in boxing day sales. Total cost less than £1:D

white choc butterfly slab for DD



200g bar asda white choc 98p wrapping and decs from stores. Total cost 98p

dark choc and walnut slab for OH,


2x 100g dark choc bars Home bargains 39p each, walnuts and wraps from stores. Total cost 78p:D

All now residing in veggie drwerof fridge - they never go in there:rotfl:

Jem8472

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

It does not matter how long you leave these in the fridge for they will still be melty when handeled.

The chocolate needs to be tempered. It take a little time and a little work to get it right but the result is chocolate that wont melt in your hands.
http://en.wikipedia.org/wiki/Chocolate#Tempering
That will tell you how to do it.

The way I temper is to melt about 2/3 of the chocolate then take it off the heat and add a little bit of chocolate till its melted. As the melted chocolate cools (helps to have a thermometer) add some more. It can take a while for all the chocolate to melt, if not just take the large lumps out. This seeds the melted chocolate with the right crystals for it to set as proper choccy.

To test if the chocolate is tempered I put a little bit on some tin foil and it should be set within 5 mins and should not melt when touched.

I have sort of banged on about this on this thread before and probably bored people with it before. I have not been following this thread recently.

But I hope this is of some help.

amanda40

I loved the butterfly chocolate slab!

Our local Poundland had a few different silicon baking trays including a butterfly and a bear - for yes... a pound - Great buy for making these.

LouBlue

Lovely pics everyone! :T I shall be attempting to do some more this Christmas, niece and nephew will love them.

JordanShannon

Those pictures are so gorgeous!!! :T :T :beer:
I wish I was on your Christmas list:rotfl: I need to get creative, you have given me the inspiration to do something similar (although not at 1.20 in the morning!!!rofl:rotfl: )
Thank You!!
...xx

LouBlue

JordanShannon wrote: »

I need to get creative, you have given me the inspiration to do something similar (although not at 1.20 in the morning!!!rofl:rotfl: )

Chicken. :rotfl: