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Birthday Boost

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You Need…..

2 bags of soft toffees, although we only used the equivalent of one bag, the rest we either gave to the boys playing computer games, and excess molten goo was given as a present of sorts for a good guy! (227g bags Tesco’s)
20 (yep – count em) Boost Bars
250g Dairy Milk
Some milk – we weren’t precise!
Several bowls, wooden spoon, knife, greaseproof paper, pan
Time, patience and an iron will….

Approximate Cost: £11

1 – On a beautiful and sunny day (at last!!) my boyfriend Pete (who was treating me to this chocolate pimp as a result of seeing me turn into a raving addicted chocolate with chocolate with chocolate weirdo) and I walked to Tesco’s.. We got all the ingredients bar the actual boosts – it was with horror and dejection that we cursed the superstore’s inadequacy. Fortunately we were able to get 20 bars from a couple of corner shops.

2 – Not seen – unwrap all the toffees, no we didn’t race – we conserved that energy for the unwrapping of the boost bars! After peeling the blue wrappers off, we recommend you cut the end off the bars to make dissecting them easier and quicker- although you may find yourself eating the discs that result from this exercise…cue stomach clutching!

3 – Use a knife to cut a seam length-ways along the entire base, then attempt to peel away the chocolate and toffee layer while preserving the deliciousness within. Unfortunately we were unable to end up with a single unbroken bar, humph.

3 – Upon seeing exactly how much chocolate and toffee was left over, a diversionary course was taken…

4 – We used the traditional hob melting method to melt the outer layers down, a bit of milk was added to make it smoother – at this moment in time it may be wise to remind y’all that melted chocolate and toffee does not go onto fingers to be inserted into mouth – unless you like pain in a sadomasochistic way – in which case – go ahead!

5 – Not shown in the first picture – we bought a bag of own bran crispy pop thingies, and mixed as much as we could into the molten mixture.

6 – The mixture was hand rolled into balls of varying sizes, not really that much of a sticky job because of the toffee grease. Stuck the balls into the fridge after snaffling a few!

7 – Back to the task at hand….. Regular visitors to this wondrous site will be fully aware of toffee melting procedures; we can improve upon previous instructions by showing the stretching of the mixture that occurred. But just for technical purposes, the toffees were blasted in the microwave for 10 second spurts.

8 – The toffee was split into thirds, two of which were mashed together to make the topping, the bottom was rolled (for what seemed like hours..) – we’d like to recommend that as the toffee solidifies pretty fast – that the pieces of toffee be transferred upon greaseproof paper to the microwave – for at most 8 seconds on full power – in order to keep it malleable. All rolling of the toffee must take place on greaseproof paper, unless you actually want to spend time cleaning a messy work surface – thought not! A technique that came in handy for rolling the top layer was to physically stretch the layer by hand – but careful – don’t make cracks, ruin it and then waste time re-melting!

9 – The microwave was used to melt down the boost cores, unfortunately I put them in for too long and we were left with a bowl of liquid powdery sugar, whose chocolate depths were plundered by much finger probing and licking! – so in the freezer it went – we took this opportunity to soak up some sunshine in the garden ?

10 – After spooning the molten cores onto the base and moulding it smooth (ish) the top layer was wrapped on, as we rolled the toffee quite thinly we had a lot left over which was cut off and stored for a toffee loving housemate. The edges were rounded by sheer brute force and a pair of scissors used to cut the edges – probably a good idea not to use flimsy ones I might add..

10 – The bar – with its sealed and neat toffee layer went into the fridge for about 30 minutes, again this was another opportunity to soak up some more sun!

11 – Here is a gratuitous melted chocolate shot, it was stuck into the microwave for bursts of 10 seconds, hmmmmm – fingers were burnt slightly and stomachs were clutched.

12 – The chocolate (or what remained of it after the continual snaffling) – was slathered upon the (now) chilled toffee layer. The bar was carefully manoeuvred and laid upon a bed of crisp greaseproof paper in the fridge

13 – The next day, the monstrous but delicate looking boost (well I’m a laydee!) was sliced in half for the cross section shot – unfortunately we didn’t think to get another normal boost for a comparison shot – but heck the thing was 39 cm long and 4-5 cm wide and a bit higher than its width! Put it this way, it’s a perfect mouth sized treat, serving suggestion – a small piece after it’s been left to soften for a bit. Or you could just bite a mouthful off but then be prepared for waves of sickness and overwhelming chocolate induced guilt… Guilt compounded by the calorie count, conservatively estimated to be at least 7000..

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