Pimp That Snack
Language: English

P.P..P…Pimp That Chilli Choc Penguin

by Jon and Jo 12 photos Rated 84% 222 votes when voting closed

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

Ingredients on a kitchen worktop: dark chocolate bars, Bournville frosting, flour, Stork and spiced chocolate powder

1. Mix together the sugar, margarine, flour, chocolate powder and a few pinches of chili powder…

Soft brown sugar in a glass mixing bowl with a wooden spoon, sliced margarine alongside

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…

Two trays of chocolate biscuit dough rolled flat on lined baking sheets, rolling pin behind

4. Spread as much chocolate frosting as you can over one half of the biscuit I managed to get nearly two packets in there…

Bournville chocolate frosting spread across a baked biscuit slab with a spoon, packet lying behind

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…

The second biscuit slab laid on top, sandwiching the frosting filling between the layers

6. Melt the cooking chocolate over a pan of boiling water and add a few extra ingredients (chili powder)…believe me, it tastes great…

Jar of Tesco mild chilli powder held in front of a pan of melted chocolate

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…

Chocolate-coated slab with ridges combed into the top, a normal Penguin bar beside it for scale

8. Remove from the freezer and flip upside down in preparation for the base…

Chocolate coating up the sides of the slab, the top face still bare biscuit

9. Apply more chocolate and smooth off to a plastered wall finish. Then back into the freezer for 20 mins to harden off fully…

Melted chocolate being smoothed over the top of the slab with a white spatula

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…

Oversized McVitie's Penguin wrapper printed "P.P..P... Pimp My", a standard Penguin bar beside it

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…

The finished giant Penguin on a wooden board, oversized wrapper and a normal bar behind

12. Daddy!!!

Giant Penguin cut in half showing biscuit layers and filling, a real Penguin cut alongside

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