12/12/2023 0 Comments Double decker barThe ball is then pushed into the other half of the chocolate mould and is put into the freezer. Step Three: Goodness, gracious… great ball of nougat (btw is it pronounced ‘nug-get’ or ‘noo-gah’?) The molten noo-gah mix is poured out onto a board coated liberally in icing sugar and is kneaded (with extreme care due to high risk of third degree burns) until it cools and becomes more of a solid. This requires great wrist strength and patience. So we mix the honey, icing sugar and egg whites together – for 30 minutes stirring continuously over a low heat. Step Two: Nougat – where confectionary meets epoxy resin! Not wanting to open ourselves to accusations of corner cutting we decided to make it ourselves from scratch. The bar takes it’s first of many trips to the freezer. The whole lot is mixed up and then put into a lined baking tray complete with a custom-built mould element (folded card to anyone else). Step One: Go on guess… I’ll give you a clue… it involves exposing 1 and a 1/2 chocolate bars to extreme heat! Then we chuck in 12tbsp of Rice Krispies (other puffed rice based cereals are available). Standard Double Decker bar for comparison Let us introduce… The DOUBLE Double Decker… Ding Ding! All aboard…Ģ x egg whites (fear not – yolks formed basis of tasty omelette)ġ tsp vanilla essence (Vanilla Ice unavailable) ![]() The solution? Take a humble Double Decker and turn it into a D12 tour-bus-sized snack machine. ![]() Double Deckers generally leave one with the nagging feeling that there just isn’t enough in one standard bar – a snack that moreish needs to go on a fair bit longer.
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