Pour the bashed-up biscuits into the cake tin on top of the set chocolate. Compact these down so that the next layer of chocolate has something solid to sit on.
Step 4)
Next up, melt two bars of chocolate (this time in a smaller saucepan on a low heat!) and pour these onto the biscuit layer.
Lesson 3 - When pimping any snack, make sure you use a photographer who does not get bored half way through.
Allow this layer to set in the fridge, then, carefully using a cake slicer, prise the chocolate away from the sides and tip the whole shabangle out onto a plate. At this stage, ours decided to seperate itself from the top layer. However, with some more careful prising, it came out of the tin in one piece and was stuck back on top of the bar.
Step 5)
Here's where things got a bit tricky, trying to work out how to do the sides. Obviously, melted chocolate would just fall off if we tried to stick it on, so we thought we'd try using whole chunks of chocolate for the effect only.
Needless to say, this didnt work, namely because we ran out of chocolate. So we decided to melt it all up and try that anyway. Then, disaster...
Lesson 4 - Water and chocolate do not mix.... or do they??
It was about now that someone suggested that you should melt chocolate in a bowl above some boiling water to stop it from burning. This was done, however some of the water got into the bowl, and created a gooey mess. Turned out that doing this created the perfect consistency of chocolate for pasting! So this was done...
After some fettling and detailing, we were finished... and et voila, a super-sized blinged up Gold mo-fo bar!
Okay, so it looks pretty crap, but its calorie count is worth its weight in gold..!
Total Calories - 7390!
Total Fat - 450g
Rated
55.93/100 |
