Cadbury’s Dairy Milk to Marvellous Creations
Disclosure: I am a member of the Collective Bias® Social Fabric® Community. This Cadbury’s Dairy Milk cooking project shop has been compensated as part of a social shopper insights study for Collective Bias and their client. #cbias #shop
Have you ever wanted to create your own custom created chocolate (candy) bar but have been intimidated by the fact that you have to temper chocolate?
Worry not, I’ve found a way to temper milk chocolate in the microwave that takes 5 minutes or less. Yes, I love you too!
But more on that process in a later post this week. I’m such a tease aren’t I? This post is primary focussing on a great recipe I’ll be sharing to create your own custom chocolate (candy) bars.
Have you heard about Cadbury’s new Dairy Milk Marvellous Creations bars? Specifically the one that has the popping candy, candy shells (like mini M&M’s) and little jelly sweets.
I bought a bar as soon as they hit the shops and it was love at first
sight bite. The first thing that hits you is that tingly tongue sensation from the popping candy, discovering the candy shells and the jelly pieces was so much fun too.
I knew I had to do a copycat and re-create this chocolate bar for all my international readers that can’t readily pick up this product in their country.
I did this little project with my daughter over the weekend. I can’t even begin to tell you just how much fun we had creating this chocolate bar together. Not to mention the amount of fun eating it after too. Awesomesauce! Here’s the process in images on G+.
Shall we get started?
You will need:
- Popping candy
- Chocolate beans (or mini M&M’s/Smarties)
- Jelly Tots or any small jelly sweets, chopped
- Cadbury’s Dairy Milk chocolate (obviously). Or any good quality chocolate
- A chocolate mould with deep ridges
- Heat proof (or microwave proof) bowl and a spatula.
First of all, break off enough chocolate you feel will be enough to fill the chocolate mould. It’s better to have leftovers than not enough otherwise you won’t get a bar, only chunks.
Chop into segments using the ridges as guides and reserve slightly over a ¼ of the chocolate to set aside. Place the remaining ¾ into your heat proof bowl.
Melt the chocolate either over a double boiler or in the microwave on half power in 30 second blasts stirring between each. With both methods melt until approx. ¾ melted with small chunks left.
If you use the double boiler method, ensure that the water in the pan does not touch the bottom of the bowl, and ensure that no water gets into your chocolate – it will seize if it does resulting in unusable chocolate. Ain’t no-one got time for that!
This is where your right hand, or left hand: if you’re left handed, turns body builder-esq overnight!
With your spatula you need to stir, stir and stir some more until the chunks have melted. Once they’re completely melted start adding the chunks you set aside earlier one-by-one and stir until each one has melted, then add another until the last few remaining won’t melt any further.
Once you get to the point where the added chocolate won’t melt any further, this is the optimum temperature to stop stirring and start adding in your sweet extras. It also happens to be the most fun part of the entire process.
First, I added the popping candy…
Then I added the chocolate beans (mini M&M’s, or mini Smarties, if you prefer)…
Then finally, the jelly sweets…
Gently mix together, but not too violently otherwise you’ll create air bubbles…
If you do get air bubbles, like in the photo above, try tapping the bowl down a few times on a sturdy surface so they rise to the top and move your spatula in a figure of 8 to pop them.
Working quickly, pour the chocolate mixture into the chocolate mould carefully ensuring that it’s evenly distributed. Lift the mould and tap quite harshly onto a sturdy surface (as you would with macarons) to make sure all the air bubbles rise to the surface, and to ensure that the chocolate fills all the chocolate mould crevices correctly.
If air bubbles do come to the surface, pop them using a toothpick then repeat the tapping action, and slightly shaking side to side until no more bubbles rise.
If you’re using popping candy the mixture will look lumpy, that’s normal. They’re not air bubbles. But if you want to be sure, just push a toothpick into them.
Wipe the side of the mould so we don’t get any jagged edges. This step is completely optional, but looks more professional. I did this by scraping the sides with a toothpick as it was already setting by this point – a good indication that my tempering was done correctly. Not to mention the fact that I could suck the scraped chocolate off. Chef perks FTW!
Now, all that’s left to do is place your chocolate mould in the refrigerator to set. If tempered correctly, this won’t take long at all, but the hardest part is waiting. Must. Have. My. Chocolate. Now. Cannot. Wait!
P.S. Don’t try to remove from the mould it at room temperature. I did this on my first attempt. Let’s just say it snaps where it’s supposed to snap anyway.
Beautiful isn’t it? And because it’s made with Cadbury’s Dairy Milk it tastes the same as their Dairy Milk Marvellous Creations bar.
Totally worth the stirring, baby.
Printable and saveable recipe summary below.
Cadbury’s Dairy Milk Marvellous Creations Recipe
Prep Time: 15 mins
Cook Time: 3 mins
Yield: approx. 160g (5.6oz) chocolate (candy) bar
- approx. 160g cadbury dairy milk chocolate, chopped and divided into ¾ and ¼
- 1 tsp popping candy
- approx. 5 tbsp candy beans (mini smarties or M&M’s)
- 4 jelly tots, chopped into 4
- Melt ¾ of the chocolate either over a double boiler or in the microwave on half power in 30 second bursts until approx. ¾ melted with small lumps remaining. Stir continuously with a rubber spatula until completely melted.
- With the remaining ¼ chopped chocolate, place one chunk at a time into the melted chocolate and continue stirring until melted. Repeat this process until the chocolate chunks added get to a point where they won’t melt any further. Remove the chunk [and eat it].
- Add the popping candy, candy beans and jellies to the chocolate and mix in gently until completely coated in the chocolate. If air bubbles appear, tap the bowl onto a sturdy surface allowing them to raise to the top and gently swirl your spatula in a figure of 8 motion to pop them.
- Working quickly, pour the chocolate mixture evenly into the chocolate mould. Tap the mould down quite harshly so the chocolate fills the corners and crevices of the mould evenly. If any further air bubbles rise, pop them with a toothpick.
- Remove any access chocolate from the side of the mould with a dry paper if still molten, or scrape with a toothpick if set.
- Transfer the chocolate mould to the refrigerator and allow to set completely.
- Remove the chocolate from the mould when the chocolate is still refrigerator cold.
- Enjoy cold or allow to reach room temperature.
Full instructions on tempering will be posted later this week, but if you follow the steps above with good quality chocolate you should end up with tempered chocolate too, and without the need for a thermometer.
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