Mega Chocolate Orange
About this build
Large orange-flavoured chocolate segments are cast in a homemade cardboard mould and joined into an oversized chocolate orange.
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- The ingredients were chocolate, roughly 30 200g bars, orange essence, 2 bottles, and cardboard and clingfilm for the mould. The mould came to one maker in a dream: 4 circles of card with a slit at the top and 2 bent in the middle, slotted together, then taken apart to cover each piece in clingfilm so the chocolate would not stick, with more clingfilm wrapped round the core as a plastic ball. The chocolate was melted on both stove and microwave, poured into the biggest bowl available, which held only half at a time, mixed with the orange essence and poured into the mould by the jug, painfully slowly, then frozen for several hours. The slabs were cut away from the mould with a knife, the 8 giant segments lined up beside a segment of the original, the clingfilm peeled off with great annoyance and the segments melted together at the middle into a core; 6 kilos of orange chocolate that took 4 whacks with a mallet to break. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7 · Source 8 · Source 9 · Source 10 · Source 11
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Chocolate (roughly 30 200g bars) Orange essence (2 bottles) Cardboard and clingfilm (for making the mold)
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The original account
Ingredients
Chocolate (roughly 30 200g bars)
Orange essence (2 bottles)
Cardboard and clingfilm (for making the mold)
Man has always strived to make chocolaty versions of things, and the Terry’s Chocolate Orange is surely a milestone in human achievement that all other should be measured against! In honour of this tasty and wondrous chocolate fruit, we decided to pimp it!
To make a chocolate orange, you have to make the segments.The problem of how to make a mold for this played on our minds for days, until it came to Super Noodles in a dream: we needed cardboard.
We cut 4 circles of card, each with a slit at the top, and 2 which bent in the middle, slotted them together and created our mold!
Of course it was then we realised that each piece would need to be covered in clingfilm so the chocolate didn’t stick, so the thing had to be taken apart and re-built afterwards. Oh well. Yet more clingfilm was used to wrap around the core of our mold, creating a kind of plasticy ball.
Then it was time to melt our chocolate. And there was a lot of chocolate to melt!
Using both the stove and microwave, the chocolate was all melted.
All the that chocolaty goodness was poured into the biggest bowl I could find (which, despite being massive, could only hold half the chocolate at one time) and mixed in the orange essence.
The heavenly-orangy smelling chocolate was then poured into the mold by the jug load- which took a painfully long time!
Once full of liters of chocolate, this behemoth was put into the freezer for several hours to set…
Using a knife, we carefully cut the slabs away from the mold and lifted them out. Once they were out, we lined our 8 giant slabs up, with a segment of the original for comparison!
Removing the clingfilm proved to be a very very annoying task because it sticks to absolutely everything! But once it was off, the segments were melted together in the middle to create our core.
And there it was, 6 kilos of pure orange-flavoured chocolate. It took 4 whacks with a mallet to break it apart too!
