King Chocolate Finger
by Darren & Kirstie Rees and Andy & Sally Perry for £17.71
7th August 2006
Pages: 1 2
So, we decide to pimp ourselves a snack. Only one problem, we'd no idea what we wanted to do! After a few drinks we decided on a muffin. To cut a long story short, it wasn't a very good attempt (but it was still better than the mega muffin! ;)
Take 2 was to do a chocolate finger. We'll discuss what changes we made to our plan on the hoof as we go.
First stop was the supermarket to collect the necessary ingredients. We decided to follow Delia Smith's Shortbread recipe as it looked nice and easy!
Lots of unsalted butter,
Semolina (we actually used ground rice as it was all they had),
Golden Caster Sugar and a pinch of salt.
We chose to deviate from the recipe slightly by adding baking powder to lighten it up a little.
As for the chocolate topping. well, 9 bars of dairy milk should cover it.
Total cost £17.71 (Plus £1.07 in "research" material)
We took measurements of a real chocolate finger (8cm x 1cm ish) and judging by the ingredients we've got, we reckon on a pimp to the power of 12 (mistake number 1)
The main problem with trying to make a 3 foot long chocolate finger is that we needed to make it in 3 parts and then join them together once they're cooked. So that's how we proceeded.
Step 1: Cream the butter. Nice and easy with the butter at room temperature. particularly with the current heatwave.
Step 2: Add the sugar. Self explanatory really.
Step 3: Add the rice powder, the flour and the baking powder and combine. (This meant mixing like mad until all pimpers were left with no feeling in their arms!)
Step 4: Roll out the dough in 3 separate parts using baking parchment to create nice smooth cylinders. Yeah, it's not just a hat rack, you know?
Step 5: Place the rolled out cylinders on the baking tray and whack them in the oven. 150c for about 2 hours.
Step 6: Go back to step 1 because you realise that the cylinders have all spread out and merged into 1. Darn it. This time, at step 4, wrap the cylinders in baking parchment like Christmas crackers to stop them spreading.
After 2 hours we realise that they're still not cooked and by this time it was quite late, and our pregnant pimper was moaning for her bed. So we decided to set the auto-off timer on the cooker to turn off the heat while we were in the land of nod, dreaming of oversized chocolate snacks. This would be better we reckoned because the slow cooling down of the oven would cook it through nicely. (and it worked out brilliantly)