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Hecto-Daim (Dime Bar)

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A daim is a bling candy with a crunchy almond toffee center surrounded by milk chocolate. And the only thing more bling than a daim is a double daim.

Logically then (Mr. Spock meets snack pimping, what could possibly go wrong?) adouble double double double double double double daim would be 128 times asbling as a normal daim. Since this is a bit much to say repeatedly, we can approximate with calling it a hectodaim, using the standard prefix for 100.

Ingredients then, for the pimped daim:

500 g margarine
5 dl golden syrup
5 dl flour
10 dl sugar
0.5 dl vanilla sugar (or 1-2 table spoons vanilla extract)
200 g almonds
2 kg milk chocolate

Estimated cost: £15, most of that in chocolate

Start out with melting the margarine with syrup and grind the almonds finely.

Then add all the dry ingredients except for the almonds and slowly bring to a boil. Stir often, since it burns easily. Once it boils properly theheat can be increased slightly, and then cook forever.

It is done when a few drops into cold water snap instead of bend or stretch, then you add the almonds and keep it on the heat a while to get it warm again.

I was too impatient to finish it so I cheated a bit and took it off the heat too early. This was the only real mistake, and it turned out fine anyway.

Pour the hot toffee onto the 100 x 40 cm hopefully non-stick surface (mine wasn’t, I had to work quite a bit to get the greased paper off) and let cool. This probably takes over night, since you’re unlikely to fit that into a freezer.

After you have freed the toffee from what it probably stuck to while setting, melt 800g chocolate and spread thinly over what will be the bottom surface. Let set over night, again. For "bonus" points, read and realise that you’re not the first one to pimp a daim anymore.

Carefully flip the daim over and then melt the rest of the chocolate. Spread this a bit thicker over the top surface, try to get a wavy pattern to make it look just like those daim bars you buy.

Then we have the comparisons, for size between the normal 28 g daim and my big one at somewhere between 4 and 5 kg:

The measurements are 101 cm long and 36 wide, not too far from the goal of ten times bigger in each direction. The normal daim bars are 10 x 4 cm.

And the important cross section:

So, how does it taste? Close, but not quite identical. The almond taste is a bit more distinct as compared to the real thing. The real daims also havea bit more buttery taste to them and, as I said earlier, they are more crunchy since I stopped boiling the toffee too soon. Very tasty, but try to keep fromeating too much at once.

Nutritional facts (figures in parenthesis is a normal daim, for comparison):
Energy: 94985 kJ/22736 kcal (635 kJ/152 kcal)
Protein: 190 g (1 g)
Carbohydrates: 2874 g (16.8 g)
Fat: 1149g (9 g)
Recommended for 150 servings.


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