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Next came the chocolate phase. Same again, melt on the hob and spread on the toffee block. The only challenge faced was keeping the chocolate even which was done with the aid of a big flat knife and an incredible amount of patience. The fridge came into action again to allow the chocolate to go solid so that each side was set and that we could turn it over and begin work on the other side.
After this process was repeated four times, our chocolate/toffee finger was born. For true authenticity, we carved the grid pattern on the bottom of the tremendous toffee finger, so it more closely resembled the original.
Some craftwork with gold foil later and our pimped out Quality Street was one of true quality.
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