Giant chocoalte bar: for when you have a sweet tooth!

published on 12 October, 2019 at 13:05
INGREDIENTS
For the cream
- 1L of liquid cream
- 400g of white chocolate finely grated
- 30g of sugar
- 40g of gelatin instant
- 1 sachet of vanilla sugar
 
For chocolate icing
- 300g of finely grated dark chocolate
- 300ml of liquid cream
 
For the base of the cake
- 100g of dark chocolate
+ mold of 30 x 10 x 7h
 
METHOD
  1. Prepare the mold, acetate foil, selatep adhesive, baking paper, liner, and scissors.
  2. Measure the sides of the mold and cut the foil by these measures, then make three small islands that cover half the mold. Coat the mold with nylon foil, the bottom of the mold with baking paper, and place pieces of acetate foil on the sides of the mold, and in the middle of the three islands, properly spaced.
  3. For the cream: In a saucepan pour the liter of liquor, sugar, vanilla sugar and stir everything.
  4. Warm-up while making sure not to exceed 40 degrees.
  5. Gelatin add them to the mixture and stir until completely melted.
  6. Turn off the heat and add the white chocolate and stir until the chocolate is completely melted and well incorporated.
  7. Pour the white cream into the prepared mold and let it cool in the freezer for 3 hours.
  8. Melt 100g of chocolate and pour over the bottom of the cake.
  9. Return the cake to cooling again.
  10. Then prepare the chocolate and liquid cream frosting. After everything is cooled down, carefully remove the cake from the mold, then lift it and pour over the glaze.
  11. Then transfer the cake to a pan and return to cooling for a while.
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