Chocolate crispies

jomo70

I'm just trying to make some choc crispies with my young son and as soon as I took the choc off the heat to add crispies it went hard!? Can I rescue this or is it tii late!

Thanks

methekidsandthecat

Hi

When we make these we add the crispies while the bowl is still over the pan - not a good idea for a young child though!

We also add a good slug of double cream to the chocolate which seems to help keep it liquid.

Best of luck and can you save me one as I love these!!!
Me

jomo70

Thanks I'll give that a go with the chocolate I've got left, lucky I saved some (was going to save that to have with a cuppa tonight....!! Boo Hoo)

Penelope_Penguin

jomo70 wrote: »

I'm just trying to make some choc crispies with my young son and as soon as I took the choc off the heat to add crispies it went hard!? Can I rescue this or is it tii late!

Thanks

I add butter with my chocolate to keep it soft. It's no longer rescuable, but you can use it to make truffles. Hang on while I get the link to an older thread.....melting chocolate.

HTH, Penny. x

pigpen

did it go hard or did it go clumpy?

If it goes clumpy that usually means there is water in the mixture which you should avoid at all costs because chocolate with water in will not melt.. ever

I doubt it would have gone hard like set chocolate just taking it off the heat it usually takes a good 15-20 minutes to set properly even in winter.

I melt it in the microwave in a plastic container (glass ones get hot) that way there is no water to get in the chocolate.

Penelope_Penguin

pigpen wrote: »

I doubt it would have gone hard like set chocolate just taking it off the heat it usually takes a good 15-20 minutes to set properly even in winter.

It does If you heat melting chocolate too much, or stir it too much, it "granulates" and instantly goes rock solid, though it's still hot.

Penny. x

jomo70

Penelope_Penguin wrote: »

It does If you heat melting chocolate too much, or stir it too much, it "granulates" and instantly goes rock solid, though it's still hot.

Penny. x

Yes it went grainy...I've done another batch , I'll try the microwave next time. Thanks everybody :T

RachelD

I used to get people travel a long way for these rice crispy bars when I catered for conferences/training days. It was the first thing returning customers asked for.

You'll have to convert to metric if you that way inclined as I still work in imperial.

4 oz margarine (hard)
4 full size mars bars
4 oz rice crispies
Cooking choc to cover - about half/ three qtrs bar

I make these in the microwave for speed but you can do it on the hob. Mine is 900W so take it slowly with the timings.

Take a large pyrex bowl, add marg and melt in the microwave, about 2 mins but add another min if needed,
Chop Mars bars and add to the melted marg.
Put back in the microwave and cook for about 3 mins , Take it out and stir with a wooden spoon. Beat gently when the mixture isn't separated any longer. The bowl gets hot and so does the mixture sotake care near children . The final mixture needs to be thick, glossy and smooth. Microwaves vary so put it back for another minute and stir/beat gently again until it is smooth, glossy etc. Do not overcook or it will granulate and be useless.

Add rice crispies, stir with a wooden spoon until each one is covered in the mars mix. Tip into a 12" X 8" swiss roll tin and smooth with a metal spoon. To get it flat (and thus use less covering chocolate) roll it - still in the tin- with a straight sided drinking glass that is short enough to fit in the tin.

Melt choc in short bursts in the microwave (check your manuals, times vary). When the choc has softened but still retains the shape of the squares, take it out and stir. If not completely smooth cook again in 10 sec bursts stirring each time. Again don't overcook it as it could granulate.

Pour over crispies and tilt tin until you have covered everything with choc. Cut into whatever size bars you fancy.

Leave to cool and enjoy.
Once you have made it a couple of times, jot down the best timimgs for your microwave.

Liquorice_Twirls

I know it's an oldish post but many thanks to RachelD for the recipe and particularly the tips. First batch of Mars Bar crispies I have made that are absolutely perfect and the chocolate smooth.

angeltreats

jomo70 wrote: »

Yes it went grainy...I've done another batch , I'll try the microwave next time. Thanks everybody :T

Your chocolate seized. A drop of water must have got in somehow. Very annoying, it's happened to me tons of times.

You can actually rescue seized chocolate, oddly enough, by adding a bit more liquid. Heat up a couple of tablespoons of milk or cream in the microwave and then add a wee bit and give it a really good beating with a wooden spoon, it should liquify again and turn back into something usable. It'll never have the lovely glossy look but if the melted chocolate is only an ingredient for something it should be fine to use.

This link reckons you should use oil or vegetable shortening but I've always had good results with a drop of milk.

Oops sorry, just realised it's an old thread! Still maybe it'll help someone