Tremendous Toffee Colossal Crisp
by for £20.00

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First phase was for James, Brogan and Chris to melt a small amount of chocolate and pour it into the mould to form the base. About 10mm for our Toffee Crisp which was to be about 482mm long (nearly x5 scale). Brogan started washing up the dishes ready for the next phase (top man!) as the chocolate was jammed into the fridge to set. (Mental note, all fridge interiors appear to be a little under 46cm deep and wide.) Meanwhile Athie and Molly started painting the wrapper.

For the crispy insides, following the dissemination of lessons learnt from an existing pimp on the web site (the excellent Toffee Crisp Biscuit Project, we mixed about 800g of chocolate, a packet or so of butter, plus liberal sprinklings of icing sugar and cocoa powder to form a sort of coarse truffle mix to which was added the rice crispy cereal until the appropriately high crisp-to-truffle density was achieved. A quick taste test by Molly and Chloe confirmed the mix. This was scooped into an inner mould and once again left to set, with a chair keeping the fridge door closed.

All hands on deck to unwrap the Werthers and pop them into the bowl. The melting of the toffees took a little time but eventually Alex, Dan and Charlotte achieved a smooth runny goo to which a little butter was added to help achieve a softer toffee in the final pimped snack. The video demonstrates the success or otherwise of this strategy. More butter next time perhaps. The toffee was poured out on top of the crispy centre with a half hearted attempt to obtain the slightly domed shape a Toffee Crisp has. Unfortunately, with the day quickly passing, such details, while authentic, became a luxury. Fridge again.

Then the rest of the chocolate was broken into the bowl, and the girls began to show special attention to the proceedings. Ian and the lads, meanwhile, calculated the calorific value of our pimp: 11691 Calories, 585% of an adult's GDA. As before the chocolate was melted on the oven top over boiling water. The girls suffered only minor burns following vigorous stirring, and strangely chocolaty faces, cause unknown.

The inner mould was removed and the molten chocolate poured in over the top. A little flexing of the sides helped squeeze it down the edges. Tense minutes, hours, and even days followed as the mighty pimped snack sat quietly in the fridge. Once solid it was sat on its end to allow the door to be closed properly. I have realised why chest freezers exist.

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