Caramel and Almond Chocolate Bar
A homemade picnic bar made using my caramel and almond slice, cutting in to small pieces and dunking them in chocolate. The perfect gift to give to someone in need or a party treat!
Servings 25 mini chocolate bars
Ingredients
Caramel and Almond Slice - Keke Karamea me te Aramona
- 1 quantity caramel and almond slice
The Chocolate - Te Tiakarete
- 400 g tiakarete parauri (dark chocolate, 50%)
- 2 tablespoon (30 ml) noni (oil, neutral flavoured)
Decorations - Ngā Whakarākei (Optional)
- ½ C (70 g) aramona kua tapahia (chopped almonds)
- Tote (salt, flakes are best)
Instructions
Make the Caramel and Almond Slice:
- Make one batch of my caramel and almond slice as per the instructions.
- Allow the slice to completely cool.
Divide the Slice in to Pieces:
- Cut into 25 bites size pieces. You can make them bigger if you prefer but I think the mini versions are the perfect size.
Melt the Dark Chocolate:
- Pour around 4 cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat, you don't want a wild boil here, just a smooth simmer.
- Chop the tiakarete parauri (dark chocolate) in to fine pieces and add to a medium bowl, along with the noni (oil).
- Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.
- Melt 90 percent of the tiakarete (chocolate), stirring occasionally. Then remove it from the heat and stir until it is completely melted and smooth.
Dip the Slices in to the Chocolate
- Use a fork and a spoon for this process. Keep the slice on the fork the whole time, holding it upright.
- Place a piece of slice on to the fork, dip the base of it in to the tiakarete (chocolate) and scoop it up. Now use the spoon to drizzle the chocolate liberally over the top.
- Give the slice a good shake and remove the excess from the base with the spoon.
- Then place it on the tray lined baking paper to set on the bench with a little bit of space between each one so they don't stick to each other.
- Repeat the process with each one.
Add the Topping (Optional):
- Sprinkle a few of the aramona (almonds) on top with a little tote (salt).
- Continue with the remaining pieces, following the same technique with each one.
Refrigerate the Caramel and Almond Chocolate Bars:
- Once all of the bars are complete, set on the bench for 20 minutes or so until the chocolate is hard.
Store the Caramel and Almond Chocolate Bars:
- Once they are set, place the chocolate bars in to a large container with a lid.
- This will keep well in the fridge or a cool cupboard for a week.