Chocolate bars remembered and remade
Cabana, Terry’s Pyramint, Coconut Boost and Trio inspired four very different giant builds. These original accounts record what their makers remembered, how they approached the filling and mould, and what actually happened.
Compare the chocolate shell, the filling and the finished result. Cabana’s account does not give quantities for every filling ingredient. Pyramint records fondant that set hard and a later cream rescue. Coconut Boost distinguishes purchases from ingredients actually used. Trio describes several caramel and baking trials. Those details matter more than treating every shopping list as a finished recipe.
Cabana Bar
Phil's 1.5 kg Cabana bar recreation combines coconut, cherries and milk chocolate. See the original mould, filling and step-by-step build photographs.
Phil Buckley-Mellor · · 7 Photos
Terry’s Pyramint (Pyrapimp)
Ciaran's giant Terry's Pyramint: the chocolate pyramid mould, mint-filling experiments, setbacks and original photographs from the 2012 build.
Ciaran · · 9 Photos
Coco-Chanel Boost
A giant Coconut Boost with a coconut centre, homemade caramel and Dairy Milk coating. See the original build, including a caramel mixture that needed rescuing.
Louise Swanson · · 10 Photos
Two Foot Trio
A two-foot Trio weighing 9.5 kg, with homemade shortbread, caramel and a milk chocolate shell. See the original ingredients, mould and assembly photographs.
Steve Lund · · 21 Photos
The accounts describe the snacks as their contributors remembered them at the time. They are not a statement about present-day availability or an official manufacturer’s recipe.