Double Trouble Rice Bubble

“CHILDHOOD” is what this slice screams but the grown up chocolate makes you realise you don’t have to go to school. It tastes so good but is impossible to photograph well, it is kind of gnarly looking. The last batch I made was for Mr Muffin and his cake shout turn, I doubled the recipe and it apparently went down a treat. This is not far off what I was left with.

The slice is made in two layers and I presume it could be made using corn flakes, one day I will test that theory.

For the chocolate, I used New Zealand’s own Whittaker’s chocolate.

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Line a 20cm square tin with baking paper ( when doubled I used a medium size roasting tin)

White Chocolate Layer

55 g butter, cubed

1 tbsp golden syrup

150 g white chocolate broken into pieces

50 g rice bubbles (rice crispies)

Set a bowl over a gently boiling saucepan of water making sure bowl does not touch the water

Add butter, golden syrup and chocolate to bowl and gently melt, give it a stir here and there

When all melted and combined, remove from heat

Stir in white chocolate

Press into the tin and smooth the top

Dark Chocolate Layer

55 g butter

2 tbsp golden syrup

125 g plain chocolate in small pieces

75 g rice bubbles

Set a bowl over a gently boiling saucepan of water making sure bowl does not touch the water

Add butter, golden syrup and chocolate to bowl and gently melt, give it a stir here and there

When all melted and combined, remove from heat

Stir in dark chocolate

Pour over the top of the white layer

Leave to cool and them pop into the fridge to harden

Chop into squares to serve (hide some)

Enjoy

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Baklava cigars using Whittaker’s white raspberry chocolate

*A day later I have come to the conclusion that next time I make these I will use a traditional honey based syrup, the sugar one just doesn’t cut it for me. I like the sticky ooze too much.

I was lucky enough to be sent a bar of the new Whittaker’s white raspberry chocolate. I am a big fan of the chocolate and love the white chocolate variety for baking. Adding raspberries to the mix can only be a good thing, right? After pondering what to make I hit upon the idea of baklava cigars and remembered a recipe I had seen on the Australian Taste site. When I looked at the recipe things just got better, it calls for cardamom in the syrup. Cardamom and white chocolate are one of those random but fantastic blends. Anyway, back to the making, it was an easy and impressive thing to do. Next time I will make double the syrup called for as there isn’t quite enough sticky goodness for me.
As per usual, I did things a bit differently.
I used whole almonds and ground them in the food processor, then added the squares of chocolate and ground that with the sugar.
I used 1 sheet of filo per cigar. This made an easy time of the folding. I placed one sheet flat, buttered it, folded it in half vertically, buttered the top and placed the mix about 2cm from the bottom. Folded the bottom up over its self, tucked in the two vertical sides and rolled. I hope
that makes sense.

From Taste.co.au
Ingredients    

105g (3/4 cup) slivered almonds, coarsely chopped
100g white chocolate, coarsely chopped
1 tbs caster sugar
12 sheets filo pastry
60g unsalted butter, melted
225g (1 cup) white sugar
125ml (1/2 cup) water
5 cardamom pods, bruised
Place the almonds, chocolate and caster sugar in the bowl of a food processor and process until finely chopped.
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out).
Use my method or –
Brush 1 filo sheet with melted butter. Top with another filo sheet and brush with melted butter. Repeat with another filo sheet and melted butter. Cut into quarters.
Spoon 1 tablespoonful of almond mixture along the centre of 1 narrow edge of each filo stack. Fold in sides and roll up to create a cigar shape. Place, seam-side down, on the lined tray and brush with melted butter. Repeat with remaining filo sheets, almond mixture and melted butter. Bake for 20 minutes or until golden.
Meanwhile, place white sugar and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Add cardamom pods. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 5 minutes or until syrup thickens. Stir in the lemon juice.
Place cigars in a heatproof dish. Drizzle over the syrup. Serve.