I decided to have another go at chocolate caramel slice, this time though I worked off a recipe by the ever-inspiring Donna Hay.
It called for a thinner base, twice as much condensed milk in the filling, and vegetable oil in the chocolate layer, rather than copha. All of this appealed to me. The caramel is after all the best part of a caramel slice so I liked the idea of having more of it. And the vegetable oil seems easier to work than copha... it always seemed a waste to buy a whole block then only use 50g, because once the bblock is opened it just dries out and gets ruined and winds up in the bin. But vegetable oil I can use one teaspoon and put the rest in the cupboard to use later.
Unfortunately I forgot a few of the basics I learnt in science class. A lack of space in my main fridge meant I had to cool the slice in the drinks fridge, and I placed it on a glass shelf not realising that the hot slice would cause the cold glass to crack. My clumsiness knows no limits....
Thoughts - we ate the first pieces before the chocolate had fully set, and before the caramel had completely cooled, and we weren't impressed. By the next day however, all the ingredients had time to settle in and it tasted so much better. I was really impressed, except that I felt the base was too buttery and as a result too greasy.
No comments:
Post a Comment