The ‘free-from’ chocolate ranges are constantly improving and getting more exciting (thank you Nomo and MooFree), but there is still a real lack of the kind of interesting chocolate bars you can buy in any convenience store or supermarket. Think KitKat, Mars Bar, Milky Way or Twix; the kind of bar that people will grab at the counter in a petrol station, where is the alternative for these? Since week 2 of The Great British Bake Off 2019 BakeAlong is biscuit week, I’ve decided to update my previous Twix recipe with a more deluxe version, and wow is it good!
This week’s choices on the show were: a chocolate-coated biscuit bar, fig rolls or a biscuit-based 3D showstopper. Well I ruled out fig rolls as I knew no-one would eat them in my house, so that’s just a waste, I didn’t have time for a 3D showstopper, and I love working with chocolate, so my choice was a no brainer! The challenge spec was that despite being chocolate-coated, the biscuit had to be the star of the show, so my thoughts immediately turned to using my chocolate sable biscuits which really are probably the best biscuits I’ve ever made. (They’re also a constant request in this house, so they really must be good!)
My previous Twix recipe is perfectly nice, but it used condensed soya milk which is hard to come by, whereas this deluxe recipe uses more standard store cupboard ingredients and gives a far more luxurious finish. I use Nomo dark chocolate as I love the shiny finish you get by treating it right, and I think the slightly bitter chocolate combines well with the sweet caramel filling. To be more traditional and authentic to a regular Twix Bar you could always use the creamy version.
It may seem like a complex recipe, but each of the three distinct steps are fairly simple, so with just a bit of time you can end up with some showstopper results in both taste and appearance.
Luxury Twix Bars
(dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
makes 12 fingers
for the chocolate coating:
250g dairy-free dark chocolate, my preference is for Nomo/Kinnerton
35g dairy-free white chocolate, for decoration
for the caramel layer:
1/2 cup oat cream
1/2 cup granulated suagr
2 tbsp dairyfree margarine
1/4 cup golden syrup
pinch good quality salt, such as ‘fleur de sel’
- Line a baking tray with parchment and oil well.
- Melt together the oat cream and dairy-free margarine. Set aside.
- Pour the syrup and sugar into a saucepan. Heat to melt the sugar.
- Stir in the cream and spread mixture.
- Heat to 240 degrees Fahrenheit or 115 degrees Centigrade (or to between soft and hard ball stage).
- Pour onto the oiled parchment, sprinkle with the salt and leave to set (an hour or two should suffice)
- Peel off the paper and using scissors cut into rectangles
For the biscuit layer:
45g plain flour
7g good quality cocoa
pinch of bicarbonate of soda
35g dairyfree margarine
30g soft brown sugar
12g caster sugar
pinch good quality flaky salt, such as fleur de sel
- Cream together the margarine, sugars and salt.
- Gently mix in the flour, bicarbonate and cocoa and combine to form a soft dough.
- Place in the fridge to chill, you want it to be as cold as possible
- Preheat the oven to 170 degrees centigrade
- Line a baking sheet with parchment. roll out the dough to a thickness of about 3mm, cut rough rectangles which are about double the size of the eventual bars
- Bake for 7-8 minutes. They should have spread out nicely.
- Cool briefly on the sheets then cut into rectangles to fit into the moulds
- Start by tempering the chocolate. If you don’t know how to do this, the method is here.
- Pour a blob into each mould and evenly coat all the sides, a small brand new paint brush may help. Leave to set for a few minutes and then paint on another layer (or preferably two more). Place in a cool spot to firm up.
- Place a rectangle of caramel into each bar
- Top with a rectangle of cooled biscuit
- Coat with the remaining chocolate and place back in the fridge to set.
- Un-mould and decorate with melted white chocolate