This will be another dessert that your guests will wonder how you did it. They will probably think that you spent so much time creating them. However, you and I know that most of these Chocolate Blocks are pretty simple to recreate.
I actually began with the one that I thought was the simplest and the one I knew that I had the ingredients for, which was the S’mores Chocolate Block. Honestly, it was super simple to make and the end product looked incredible. I made it to see how it would come out but I think this would be a great idea for a favor if you are throwing some type of party. I might do them is a smaller scale but they will still look great.
I haven’t tried the other flavors but I love all the different flavor options she gives us.
15g (0.53 ounces) or 2 tsp glucose syrup
60g (2.12 ounces) or 1/4 cup plus 1 tsp sugar
50g (1.76 ounces) or 3 Tbsp plus 1 tsp cream (35% fat)
zest of one orange
orange juice (from half the orange)
70g (2.47 ounces) white chocolate
Grate the rind from the orange. Add the rind into your cream, heat it until it nearly boils and then leave it for the flavour to infuse. In a pan heat the sugar and glucose syrup until it just starts to go brown. Strain the cream over the top to get rid of the rind and add in the juice from half the orange and stir well. Mix in your white chocolate stirring until it is melted. Then place some on the counter to check the consistency.
120g (4.23 ounces) or 1/2 cup plus 1 Tbsp sugar
20mL (0.68 fluid ounces) or 1 Tbsp plus 1 tsp water
30g (1.06 ounces) or 2 Tbsp plus 1 tsp butter
20g (0.71 ounces) or 1 Tbsp glucose syrup
40mL (1.35 fluid ounces) or 2 Tbsp plus 2 tsp cream (35% fat)
plus approx 40mL (1.35 fluid ounces) extra cream to adjust consistency to your liking)
15g (0.53 ounces) or 2 Tbsp ground coffee
Add the water to the sugar and the cream into the coffee. Tip in the glucose syrup into the coffee too, you can use corn syrup if you don’t have glucose. Heat that in the microwave to make it hot.
Heat the sugar and water over high heat. Once it is boiling wash down the sides of the pan using a wet pastry brush to get any sugar crystals off. Once it is browned add in the butter, stir well and then remove from the heat.
Strain the coffee through a fine cloth squeezing it to get out lots of flavour. If you’d rather you can use instant coffee. This caramel is quite strong and a bit bitter but once it is in with the sweet chocolate it balances well.
Stir the coffee and sugar mixtures together and then test the thickness of your caramel by putting a small amount on a cold surface. This one is setting a bit firmer than I want so I am going to add a bit more (unheated) cream. Keep doing that until you get a consistency you are happy with.