How To Make Your Own Family Sized Chocolate Bar!
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Degree of difficulty: easy
Preparation time: 10 minutes plus some waiting time for chocolate to set
- About 550g/19.5ozs. mixed chocolate eggs and bunnies (ones without fillings), I used a mixture of dark, milk and hazelnut
- 175g/6.18ozs. fresh strawberries or banana slices (or whatever fruit or fillings you fancy)
- 1 ice cube tray (with sides preferably so that the pieces can join together), silicon ideally but mine was a regular plastic one
Flavour variations: add finely chopped almonds and honey for a Toblerone style chocolate bar. Add sultanas and chopped nuts for a fruit & nut chocolate bar. Use other berries or fruit like sliced banana
Step 1 - Make sure the ice cube tray is clean and dry before you start. Melt the chocolate in a microwave or in a double boiler until melted and smooth. Brush a thick layer of the chocolate on the bottom and sides of the ice cube tray. Allow to set by placing it in the fridge for 5-10 minutes.
Step 2 - Meanwhile wash and hull the strawberries and dry them well on paper towels. Slice the really large ones in half or thirds (depending on how large your ice cube trays are). Place them on the set chocolate in the ice cube tray. Then pour or spoon the remaining chocolate on top of the strawberries smoothing over the top.
Step 3 - This is the important bit to prevent air bubbles (and a part of me wonders if this was how the Aero bar was invented!). Tap the ice cube tray gently but firmly against the benchtop. This will bring any air bubbles to the surface. This may take up to one minute, just stop when the air bubbles stop surfacing. Allow to set completely in the fridge or in a cool area.
Step 4 - When solid, tap against a clean surface to dislodge or push out if using a silicon mold. This is easy when you have a silicon mold but isn't impossible with a regular ice cube tray but you may have to get a butter knife to nudge the pieces out. Store in the fridge.