Toblerone Cookbook by Kyle Books

Author:Kyle Books
Language: eng
Format: epub
Publisher: Octopus
Published: 2020-08-19T16:00:00+00:00

Makes 2 eggs, using 1–2 x 14cm egg moulds (two moulds is easier as you can make them at the same time)

Prep: 30 minutes, plus chilling

edible gold paint (optional)

300g TOBLERONE milk chocolate

60g TOBLERONE white chocolate, to decorate

100g mini TOBLERONE chocolate chunks

1. Wash the Easter egg moulds thoroughly with hot soapy water, then dry with a clean tea towel. Use cotton wool to buff the inside of the moulds – this helps with the shine. If using edible gold paint, gently brush stripes over the insides of the moulds.

2. Gently melt 250g of the milk chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Measure the temperature using a thermometer and let it reach 45°C. As soon as it does, remove the bowl from the heat and add the remaining milk chocolate. Stir with a spatula to melt until it reaches 28°C. This will take a little time. If you are making a dark chocolate egg, take it to 30°C.

3. Meanwhile, melt the white chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Drizzle over the inside of the egg moulds, then chill in the fridge for 10 minutes to set.

4. As soon as the milk chocolate is at 28°C pour it into the egg moulds (use half the chocolate if you have only one mould). Tip the moulds so that the chocolate completely coats all sides and use a brush to help you if necessary. Remove the excess back into the bowl. Scrape a palette knife across the mould to clean the edges. Set the moulds flat on a lined baking tray and chill in the fridge for 10 minutes.

5. When the chocolate has set, put on a pair of cotton or plastic gloves, then flex the moulds to release the eggs. Preheat the oven to 180°C/160°C fan/gas mark 4 and put a flat baking tray in the oven.

6. Fill one mould with the mini TOBLERONE chocolate chunks. Once the tray is hot, remove from the oven. Carefully lift the other chocolate half (wearing the gloves) and put flat side down onto the hot baking tray. Use a palette knife to help release the eggs if they are struggling to come out. Make sure the chocolate is firm enough before trying to release the eggs. You can then sandwich the two halves together to form an egg. Leave to set in the fridge for 5 minutes. Repeat with the other mould. Wrap and decorate to give as gifts.

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