Place onto a clean sheet of baking paper to harden. Using a fork, tap the edge of the block so that excess chocolate runs off and into the bowl. One hardened break into large pieces and dip carefully into melted dark chocolate. The mixture will froth up in a volcanic-like eruption and the trick is to combine the bicarb while bursting the bubbles as little as possible. Don’t worry if tiny specks of baking soda remain – it won’t really affect the final product. Quickly sprinkle the dissolved bicarbonate of soda over as wide an area as possible and stir through as quickly but gently as you can – be sure to take only a few seconds, or you’ll lose the volume. Once the entire surface is boiling gently, cook without stirring for about 10 minutes until you achieve a golden brown colour. Increase the heat to boiling as the mixture becomes more liquid and the sugar dissolves. Over medium heat, melt the sugar and syrup in a pan for about 5 minutes, stirring gently. Use a pot bigger than you think you need. Line a rectangular Pyrex dish (or similar) with baking paper, ensuring the paper comes up a few inches over the edges of the dish.
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