Chocoholic's Dream

Recipe: Chocolate Candy Bar

When I was a little girl, I used to dream v interesting dreams such as eating a never-ending bar of chocolate :). It would be the soft and creamy kind of chocolate which isn't too sweet and just melts in your mouth. There would also be a fountains flowing with melted chocolate in my dream.

The chocolate candy bars that are usually available here are a little too sweet for my likes. So sweet that I can just eat one. And the only decent bar of dark chocolate around is not creamy. Though that doesn't stop me from eating my weekly quota.

And so I started thinking of all the components that would make the perfect Chocolate bar - which is not too sweet but yet creamy and goey and maybe a crunch in between as well :). And hence was born this perfectly amazing treat.





I made one big chocolate bar in a circular cake tin of 8 inches diameter and then cut it into bite-sized squares. This turned out to be a little difficult and gooey as a some of the chocolate oozes out while cutting. For a neater look, I would prefer using small moulds next time.






So here's the recipe.

CHOCOLATE CANDY BAR

Ingredients:
Cooking chocolate or dark chocolate (chopped) - 250 gms
Cream (25% fat) - 200 ml (I used Amul fresh cream)
Sugar - 4 tsp (this can be varied as per personal preferences)
Salted Butter - 2 Tbsp
Condensed milk - 1 tin
Almonds (slivered) - 1 cup
Butter for greasing the pan or moulds

If using small moulds, then butter it lightly. Else if using one pan for setting the chocolate, then cover it with  aluminium foil with the foil extending over the edges of the pan. And then butter it. It makes it easier to lift the finished product out of the pan.

Beat the cream and sugar in the blender in order to make it of uniform consistency. And then bring this mixture to a boil. Melt the chocolate either by double boiling or using the microwave. Combine the melted chocolate, butter and the cream and sugar mixture and mix well.

Pour in 1/3rd of the chocolate mixture into the pan and pop it into the fridge for about an hour. If using small moulds, then spoon a little of the chocolate mixture into each of them.

In the meantime, pour the condensed milk into a non-stick pan. Place it over a low flame and keep stirring continuously till it becomes thicker and has obtained the colour of toffee. It will take about 30 min of continous stirring (Its a good work-out for the upper arms). After this stage is reached, turn off fire and pour in a few Tbsps of water and stir it well. The water stops the cooking process by reducing the temperature of the toffee and also makes it a little easier to handle.

Pour in this toffee mixture in the pan over the chocolate layer. If using small moulds, then spoon it in each of the mould over the chocolate layer and let it cool to room temperature.

Dry roast the slivered almonds in a heavy bottom skillet or wok over a medium flame, stirring continuously until a nice roasted smell comes.

Sprinkle the roasted almonds over the cooled toffee layer and lightly press in.

Pour the remaining of the chocolate mixture over the sprinkled almonds such that it is fully covered and has a smooth top.

Set this is the fridge overnight to set well. It becomes easier to unmould or cut if it has set well.




Verdict: This was truly amazing - gooey, chocolatey, crunchy and nutty, not overly sweet. My family loved it too. Definitely a piece of Heaven on Earth :)

This Chocolate Candy Bar recipe is heading over to Akila's kitchen for the blog event Dish name starts with C and also to Cook-Curry Nook's Chocolate Fest.




This is also going to Creative Concoctions 3 at Kopiaste.