P.P..P…Pimp That Chilli Choc Penguin
About this build
Two large spiced chocolate biscuits surround a chocolate filling, with a chilli dark-chocolate coating and a giant printed Penguin wrapper.
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2 –3 tsps Mild Chilli Powder for that extra (chocolat) kick…! 250g Margarine 250g Self-Raising Flour 100g Soft Brown Sugar 2 tsp Spiced Chocolate Powder (Chilli, Cardamom, Ginger, Cinnamon) 1 1/2 Packets Bourneville Chocolate Frosting 450g of Dark Cooking Chocolate
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Chilli Choc Penguin: the archived recipe
Condensed from the original account by Jon and Jo, published 2006-06-18. The quantities and method are the contributors’; this is not a new kitchen test.
Ingredients recorded
- 2-3 tsps mild chilli powder
- 250g margarine
- 250g self-raising flour
- 100g soft brown sugar
- 2 tsp spiced chocolate powder (chilli, cardamom, ginger, cinnamon)
- 1 1/2 packets Bournville chocolate frosting
- 450g dark cooking chocolate
- A few sheets of baking parchment
The frosting is counted by packet with no weight, 1 1/2 in the list and nearly two in the method; the chilli is given as 2-3 tsps plus the pinches added to the biscuit and the coating. The account gives no cost; the Penguin won first prize at a Pimp That Snack party.
Method recorded
- Mix together the sugar, margarine, flour, chocolate powder and a few pinches of chilli powder; it gets very sticky, so have someone add extra flour as needed.
- Roll the mixture out onto baking parchment, as it sticks to a board or worktop even with flour down and breaks easily when thin. Bake in the oven for about 20 minutes at gas mark 5 or 6 and leave to cool; the freezer saves time.
- Spread as much chocolate frosting as you can over one half of the biscuit; the makers got nearly two packets in.
- Carefully place the top half of the biscuit on top and press down, using two chopping boards for even pressure, then trim off the excess filling and put it in the freezer for 15 mins or so.
- Melt the cooking chocolate over a pan of boiling water and add a few extra pinches of chilli powder.
- Cover the biscuit sandwich with the chocolate, adding the Penguin pattern if you can, and put it back in the deep freeze to harden off.
- Remove from the freezer and flip it upside down for the base.
- Apply more chocolate, smoothed to a plastered-wall finish, and return to the freezer for 20 mins to harden fully.
- Photoshop a big wrapper, printed on glossy photo paper for the authentic look, and slide the Penguin in.
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The original account
Ingredients
2 –3 tsps Mild Chilli Powder for that extra (chocolat) kick…!
250g Margarine
250g Self-Raising Flour
100g Soft Brown Sugar
2 tsp Spiced Chocolate Powder (Chilli, Cardamom, Ginger, Cinnamon)
1 1/2 Packets Bourneville Chocolate Frosting
450g of Dark Cooking Chocolate
& a few sheets of baking parchment
1. Mix together the sugar, margarine, flour, chocolate powder and a few pinches of chili powder…
2. Get very sticky hands in the process, a fiance is helpful at this point to add extra flour when needed, to get the mixture of your hands..!
3. Roll out the mixture onto baking parchment as it sticks like buggery to a chopping board, or worktop, even with flour down…also it’s very flimsy when it’s so thin, so breaks apart easily…Bake in the oven for about 20 minutes gas mark 5 or 6, and leave to cool…the freezer works very well when you need to save time…
4. Spread as much chocolate frosting as you can over one half of the biscuit I managed to get nearly two packets in there…
5. Carefully place the top half of the biscuit on top, and press down…I found using two chopping boards the best option for this (even pressure)…then trim off the excess filling and put into the freezer again for 15 mins or so…
6. Melt the cooking chocolate over a pan of boiling water and add a few extra ingredients (chili powder)…believe me, it tastes great…
7. Cover the biscuit sandwich with the chocolate, and add in that ‘Penguin’ pattern if you can…then chuck it back into deep freeze to harden off…
8. Remove from the freezer and flip upside down in preparation for the base…
9. Apply more chocolate and smooth off to a plastered wall finish. Then back into the freezer for 20 mins to harden off fully…
10. Then rush over to your computer, and Photoshop up a nice big wrapper to place it into…I used glossy photo paper for the authentic look… then sit back and admire your handy work…
11. Take it along to a Pimp That Snack Party, wow your friends, un- wrap, cut for the obligatory cross section, and walk away with the first prize, and a smug smile…Then munch on it for the rest of the night, along with all the other large snacks, and feel ill in the morning…
12. Daddy!!!
