Ingredients
- 50g Biscoff Biscuit
- 300g Milk Chocolate Callets
Caramelised Biscuit Milk Chocolate Bars
This recipe makes the perfect indulgent gift for any chocolate lover, combining sweet milk chocolate with crunchy pieces of caramelised biscuit to create the ultimate chocolate bar. Store in an airtight container in a cool, dark place for up to 2 months. To make this recipe, you will need a silicone mat and silicone chocolate bar moulds.
Tools
- Chef Patissier XL
- Silicon mould
- Silicone bar molds
Method
- Fit the Creaming Beater
- Add 220 g of chocolate into the warming bowl, fit the splashguard
- Heat until melted - 10 minutes, heat setting 4, speed Stir 3
- Scrape down the Creaming Beater
- Add the rest of chocolate
- Mix until melted – 3 minutes, speed Stir 1
- Add the chopped biscuits
- Mix until combined – 1 minute, speed Stir 1
- Pour the chocolate into the silicone chocolate bar moulds
- Chill in the fridge until solidified – 30 minutes
- Remove the chocolate bars from the moulds and trim any excess chocolate if necessary
- Serve