Pimpin’ Liquid Gold Caramel
About this build
Six large chocolate squares filled with toffee sauce are joined into a bar, decorated with silver sugar pearls and given a gold wrapper.
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What the original account establishes
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- The list is 4 bars of 200 g chocolate, a bottle of caramel sauce, glitter writing icing, silver balls and gold paper; the cream in the photograph belonged to a failed attempt at homemade caramel. Cadbury’s chocolate was used in the spirit of decadence, though the writer thinks supermarket own-brand would do. A small Tupperware box made a giant-segment mould with a small plastic tray pushed in as the inner shape, and having only one of each meant the six segments were cast one at a time. The chocolate was melted in short microwave bursts with stirring every 10 seconds or so, the amount for the first segment noted so every segment used the same; each set in about 30 minutes in a freezer turned to its coldest, then waited in the fridge. Homemade caramel tasted disgusting and covered the kitchen, so bought toffee sauce filled the segments; after a brief freeze the bottoms were topped up with chocolate in the same mould and the six were joined with more melted chocolate, smoothed for a professional look. Glitter icing and silver balls made the design, and a painted wrapper finished it. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7 · Source 8
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Now in the spirit of bling and decadence, I did indulge in Cadbury’s chocolate to make my pimped snack, but I would have thought any supermarket – own brand chocolate would be adequate. Firstly, the slightly tedious job of making the individual segmants; I hunted arround in my cubboard and found a small tupperware that was a perfect giant – segment size. I also found a small plastic tray to use as the inside of…
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The original account
This snack requires a bit of patience and perseverance but you’ll be rewarded a truly dreamy, decadent snack.
You’ll need; 4 x 200g Bars chocolate
A bottle of caramel sauce
Glitter writing icing
Silver balls
Gold paper
(Ignore the cream in the pic, that was from my ill – advised try at making my own caramel sauce – a disaster reported later)
Now in the spirit of bling and decadence, I did indulge in Cadbury’s chocolate to make my pimped snack, but I would have thought any supermarket – own brand chocolate would be adequate. Firstly, the slightly tedious job of making the individual segmants; I hunted arround in my cubboard and found a small tupperware that was a perfect giant – segment size. I also found a small plastic tray to use as the inside of the mould;
Unfortunately, I only had one of each meaning that I could only make the segments one at a time which was a total pain in the arse and took ages. The time spend waiting for each segment to set was of course spend drinking and eating more chocolate though so it wasn’t a complete loss.
Now to get started… Firstly, as always, the chocolate needed to be melted. I did this in the microwave in short bursts, stirring every 10 seconds or so. In a bit of a clever moment, I kept note of the amount of chocolate I needed for the first segment so I only melted the exact amount needed each time. The melted chocolate was poured into the tupperware, and the inner mould pushed into the melted chololate, as pictured;
To speed up the setting process and prevent me from getting too plastered while I waited, I whacked my freezer up to the coldest setting and chucked them in there to set. After each one was done (about 30 mins), a couple of sharp taps removed them from the mould, then I popped them in the fridge till I had six segments. Next, the clever part. After a brief dalliance with the idea of making the caramel (which tasted disgusting and seemed to cover my whole kitchen in what can only be described as disgusting, foul – tasting molten lava), I popped back to the supermarket and purchased some toffee sauce which tasted fab and was exactly the right consistency. Into the segments it goes;
After a brief spell in the freezer to harden the caramel slightly it was time to put the "bottom" of the segments on, again noting how many squares of chocolate I’m using each time so that each one is even. To do this I put each segment back into the mould and toped it up, covering the caramel with more melted chocolate Unfortunately this involved using the single segment mould technique again so more drinking and waiting… Eventually, I had six segments ready to be joined together. After much dithering, I decided that the best technique for this would be to use more melted chololate, smoothing the joins for a more professional look;
At this point I decided to do an obligitary comparison shot, as it was at this stage that my creation would look the most like it’s tiny relative;
Of course here at Westcountry Coast Customs, we aren’t gonna stop there. Our snack was by now certainly the biggest and most delicious, but it was still sadly lacking in the bling stakes. First, I created special custom – design using the glitter icing and silver balls;
Then, To add a final touch of decadance to ensure that mine really was the most smoking – hot daddy pimp of all snacks, I got all arty on your ass with a bingin’ custom – graphic paint job on a specially made wrapper;
What’s more, it tasted like heaven. The glorius combination of delicious Cadbury’s chocolate and dreamy caramel sauce was just simply divine. I think you’ll all agree that this snack is now the biggest, baddest, most blingin’ snack on the block.
