Who doesn’t like candy? Well, lots of people, but in that case, it means even more for those of us who do. Particularly when you make something like this: the Giant Candy Bar. Let’s take a look at how it’s done.
Giant Candy Bar
Equipment
- Loaf Pan
- Cooling rack
- Tray
- Bain-Marie
Ingredients
- 33 fl oz cream for filling
- 14 oz solid white chocolate for filling
- 1 oz melted white chocolate for filling
- 10 sheets gelatin for filling
- 1 tsp vanilla flavoring for filling
- 10.5 fl oz milk chocolate for chocolate glaze
- 10 fl oz cream for chocolate glaze
- 5 oz melted milk chocolate for bottom glaze
Instructions
- First make three molds out of cardboard that'll create the hollows in the candy bar. Make sure they fit the width of a loaf pan, but without leaving any space. Then wrap them in clear plastic food wrap.
- Grease the loaf pan and cover the bottom of the molds with melted white chocolate before setting them in the pan.
- Next, heat the cream in a pan but don't let it boil, and add the white chocolate and vanilla flavoring.
- Grab the gelatin and add it to the pan. Stir continuously until it is completely dissolved.
- Pour the mixture into the loaf pan over the molds and leave it in the refrigerator for three hours to set.
- Warm the milk chocolate for the bottom layer of the glaze in a bain marie, then pour it carefully over the cream mixture in the loaf pan. Refrigerate it for another 30 minutes.
- For the rest of the glaze, gently heat the rest of the cream and add the rest of the chocolate and stir until smooth.
- Remove the candy bar from the loaf pan and stand it on a cooling rack over a tray. Take out the cardboard molds and pour the chocolate glaze over the whole thing.
- The finished bar now needs another 30 minutes in the fridge.
VIDEO
And there you have it, a sweet treat fit for any child’s birthday. Because who’s ever seen a candy bar that size on their dining room table?