A&E

I need one

OllyK

Runny or hard? to go on what? In what way does it need to be different from an off the shelf bottle?

A&E

well, It has to have Cadbury's chocolate in it, I want to make it myself as really like stirring the chocolate as it melts and goes smooth. I would really prefer one that is quite thick but stays a bit liquid as it cools

any suggestions?

OllyK

First recomendation, don't use Cadbury's chocolate for cooking. Buy a really good quality high cocoa solid chocolate. Cadbury's stuff has too much sugar in it.

Melt the choc over a bain-marie then add stuff, a bit of butter and cream will will keep it runny. Adding cocoa powder will darken it back up if the cream makes it too light coloured. Icing sugar will make it stiffen and sweet.

Have a look at James Martin's website, he is a very good pastry chef.

A&E

oh thanks - how do you add cocoa powder without it being lumpy?

SJ_Skyline

I knew I would regret reading this thread

Off to the newsagent for a yorkie bar

OllyK

Sifting it first helps - through a tea strainer or something similar. Dust some on top of the molten choc and stir it in slowly (you don't want to be rough with molten choc), once it's in add a bit more. Don't just dump a couple of table spoons in from the tub or you'll be there all night long stirring it

You can also mix it to a paste with a little water (or in an Espresso) and add it that way.

A&E

I'll go and try now, thank you