Giant Twix Bar

Step by step: Giant Twix Bar

• Step1

  Make the soft dairy caramel: Place 300 grams (11 oz) of sugar and 400 ml (14 fl oz) of cream in a pan with high sides. Be careful, the caramel bubbles up! Bring to boil, stirring to dissolve the sugar. Add 200 grams (7 oz) of glucose syrup, and continue cooking stirring constantly, until the caramel reaches 110°C (230°F). Turn off the heat, add a pinch of salt and 15 grams (0.5 oz) of butter. Set aside to cool.

• Step2

  Make the cookie dough: Separate 2 eggs. Mix the yolks with 60 ml of milk, a teaspoon of vanilla extract or vanilla sugar, and a pinch of salt. Stir. We won’t be using the egg whites for this recipe. You could make Italian hazelnut meringue cookies (Brutti ma Buoni), or coconut macaroons with the leftover egg whites later.

• Step3

  Place 150 grams (5.5 oz) of soft butter in the bowl of a stand mixer. Add 100 grams (2.5 oz) of sugar and mix on low speed just to combine. Gradually add the milk-yolk mixture, scraping down the sides of the bowl. Add 300 grams (11 oz) of sifted flour in a few batches, and mix just until combined. You could make this dough by hand too.

• Step4

  Wrap in plastic wrap and refrigerate for one hour.

• Step5

  Roll the cooled caramel between two sheets of parchment paper into a 24 x 30 cm (10 x 12 inch) rectangle, and place in the fridge.

• Step6

  Remove the cookie dough from the fridge, and leave at room temperature for 20 minutes. Roll into a 24 x 30 cm rectangle. Place on a sheet pan, and pierce holes using a fork. Bake in a preheated oven at 160°C (320°F) for 20 minutes.

• Step7

  Remove from the oven and immediately cut into two equal parts, of 12 x 30 cm (5 x 12 inch)

• Step8

  To cover the giant twix with chocolate, it has to be tempered first. Tempering chocolate is the process of melting chocolate and then cooling it down, while following specific steps, to get the right type of cocoa butter crystals to form. Chocolate that has been tempered is glossy and has a sharp snap. Untempered chocolate will bloom and develop white spots and streaks. There are different ways to temper chocolate, but all of them are based on the same principles. In this recipe, we will temper the chocolate using the “seeding” method. You will find other tempering techniques on the Tricks and Tips section on our website, www.videoculinary.com. Dark, milk and white chocolate are heated and cooled at different temperature zones. We are using dark chocolate of 50 % cocoa for this recipe. If you are working with a different chocolate, make sure to temper it accordingly. If you don’t want to temper chocolate, just use compound chocolate, which does not contain cocoa butter.

• Step9

  Place 200 grams (7 oz) of chocolate in a dry bowl. Set over simmering water, and melt, stirring gently. Heat to 43-49°C (110°F-120°F).

• Step10

  Remove from the heat. Add about 100 grams (3.5 oz) of chocolate that has already been tempered. A chocolate bar would be perfect for this. You could add it in one chunk or in small pieces. Keep adding chocolate and mixing it in, until all of the chocolate stops melting, has thickened and cooled to 29°C (84°F). Remove any unmelted chunks.

• Step11

  Place the bowl over simmering water and heat the chocolate to 30-32°C (86°-90°F), stirring constantly. Be careful! If the temperature climbs above 32°C, you’ll have to start tempering all over again.

• Step12

  Remove The caramel from the fridge. Cut into 2 equal pieces of 12×30 cm.

• Step13

  Pour some chocolate on a piece of parchment paper. Spread into a 12x30cm rectangle.

• Step14

  Place the caramel layer on top, then the biscuit layer, caramel layer and biscuit layer, flat side facing up. Spread the chocolate evenly, place a piece of parchment paper on top and invert. Peel off the parchment paper, and trim any excess chocolate from the edges.

• Step15

  Spread some chocolate into a rectangle, and place the side of the giant twix bar on top. Once set, cut the excess chocolate and remove from the paper. Repeat with the other side. You could use a different method of covering the giant twix with chocolate if you prefer.

• Step16

  Pour more chocolate on top, and use a spatula or a spoon to spread the chocolate and make a wavy pattern.

• Step17

  The giant twix bar is ready to serve! Enjoy! If you like chocolate bars, check out our recipe for homemade snickers, bounty bars and other recipes on www.videoculinary.com