Lord Lindor
About this build
Two bowl-shaped milk chocolate shells are filled with dark chocolate ganache, joined and wrapped in red cellophane to recreate a giant Lindor.
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Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
1.To Asda for the ingredients: –
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And to prove how big it is compared to the original (and frankly pitiful) Lindt Lindor, a photo of the Lord on the scales. A whopping 7.2 kg.
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Lord Lindor: the archived recipe
Condensed from the original account by Vern P, Hannah B, Hannah M, Si Bull and Phil D, published 2006-05-31. The quantities and method are the contributors’; this is not a new kitchen test.
Ingredients recorded
- 32x 200g Asda milk chocolate bars
- 5x 200g dark chocolate bars (min 60% cocoa solids)
- 2x 568ml double cream
- Butter to grease two large bowls
- A second, smaller bowl for the sides
The account gives four milk bars per base and 400g of dark chocolate per half of ganache but does not say how the remaining milk chocolate was split between the sides and the glue. The finished Lindor weighed 7.2 kg; Lindors cost £1.25 for four at the time.
Method recorded
- Grease the two bowls with butter. Break up four milk bars into a pan, melt over a low heat and pour into the first bowl to make the base of the Lindor; repeat for bowl two. Put in the freezer for quick chilling, 1 ½ hours.
- Melt large amounts of chocolate for the sides and pour it around a second, smaller bowl placed in each shell, weighted down; the makers used sausages. Return both halves to the freezer to set.
- For the filling, heat one tub of cream in a pan until nearly boiling, pour it over 400g of broken-up dark chocolate and stir until melted and mixed; this is enough for one half, so repeat for the other. Put the ganache in the freezer to speed up setting.
- Remove the inner and outer bowls from the shells with gentle persuasion, a hammer and pliers, buff off the excess butter and fill the shells with ganache.
- Use more melted chocolate as glue to put the two halves together, flip the whole, and give it an hour in the fridge before wrapping in the scaled-up wrapper.
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The original account
A crack unit of pimps was assembled on the south coast to haul up for the weekend until our creation was finished.
Now all was needed was an appropriate subject. A touch of class seemed appropriate so what better than the gooey overpriced (£1.25 for four) loveliness of the Lindt Lindor.
(It should be noted here that we only later discovered that this pimping project had been requested on the forum, we hope it was worth the wait.)
1.To Asda for the ingredients: –
32x 200g Asda milk chocolate bars
5x 200g Dark chocolate bars (min 60% cocoa solids)
2x 568ml Double cream
The process: –
2. Grease the two bowls with butter. Break up four milk bars into a pan melt over a low heat. Pour into the bowl to make the base of the Lindor. Repeat for bowl two. Put in freezer for quick (1 ½ hours) chilling.
3. Next melt sickeningly large amounts of choc for the sides. Pour around a second smaller bowl. Then we weighted this down with 95% Fat free sausages, because a pimps got to stay lean! Two complete halves go back in the freezer to set.
4. Meanwhile. The Art director scales up the wrapper to mammoth size. Those with less artistic gifts did some colouring in.
5. Now for the filling. Hollowing out Lindors was deemed to be too expensive; chocolate spread was too low quality so a rich, creamy ganache (not to be confused with the Hindu god Ganesha) was settled on as most suitable.
6. We heated up one of the tubs of cream in a pan until nearly boiling, then poured it over 400g of broken up dark choc and stirred till melted and mixed. This is enough for one half of the Lindor. We then threw this in the freezer to speed up the setting process.
7. We now removed the shells and removed the inner and outer bowls with some gentle persuasion, a hammer and pliers. Excess butter was buffed off and they were filled with ganache.
8. More melted choc was used as a sweet glue to put the two halves together. With one quick flip the beast was whole. An hour in the fridge and it was ready to be wrapped.
May I present to you the lost member of the Swiss monarchy, Lord Lindor!
The obligatory cross section
And to prove how big it is compared to the original (and frankly pitiful) Lindt Lindor, a photo of the Lord on the scales. A whopping 7.2 kg.
Our job is done.
