How to Make Chocolate Covered Caramel Biscuits
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- Опубліковано 27 кві 2024
- These chocolate covered caramel biscuits involve a few interesting methods of preparation. Three separate recipes are combined to create these delicious little fingers. Starting with the light and crumbly biscuit, then the rich and slightly chewy caramel, and finally the shiny and snappy tempered chocolate.
Every one of them can be used in different applications. So, we’re not only practicing for a single result but we’re learning three skills which can be applied to many other recipes.
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📖 Find the written recipe in the link below the video.
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I feel more intimidated by this than making high hydration doughs
New Fear of Baking unlocked!
I love how this channel has a focus on baking bread, but I also enjoy that he is throwing in a little here and there on other yummy ideas! 💕
I have no intentions of making nor eating these but I really enjoyed watching your vid. Thx for doing this, filming it and sharing it with us.
YAY!! It's TWIX time!!!!! I can hardly wait to make these!!! Thank you, Charlie!!
I loved watching this one and at each step I realized that watching will be best for me! I would be a chocolate mess up to my elbows I think. Thanks for all your great bakes. (After reading comments, I appear to be in good company)
Charlie, your written instructions provides a plethora of important information for the three skills for making this wonderful treat! Thank you so very much. I can hardly wait to make this. Need to check my chocolate inventory for one that is appropriate for tempering. 🍫🍫🍫 And you know me and my "attention to detail" 😆.
Charlie has 213K subscribers - please continue to share your bakes with family, friends and colleagues, share photos on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. His videos have helped us become better bakers - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral..... Go "Team ChainBaker"! 📣📣📣📣
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213K subscribers is nothing to scoff at, but that number is always lower than what I would expect to see for such high quality content. Charlie's talent, creativity, and thoughtfulness always shines through. Give it some more time, I suppose.
@@DuckDuckFunk Yes, I totally agree. 👍
With supporters like you I'm better off than with a million subs 😎
@@ChainBaker 😍
You can use the scraper to mix in the butter and the flour. Simply by simulating you are cutting the butter and the flour in the bowl several times. It makes an homogeny micture and you wont heat the butter whit the hand. ❤
Those are some large egg yolks, woah! As always, thanks for the recipe, man. Those look absolutely delicious! I've been wanting to thank you for a while, my bread making has definitely gotten much better thanks to your tips and experiments. You've got the right approach to it, and it influenced my own.
That is great to hear. Happy baking ✌️😎
WOWOW! This is next-level professional! I love this but I’d mess this one up! 🌹
These look so good! I only have semi sweet chocolate chips at the moment. I think I'll try with those.
Great recipe, I wish I'll one day have time to actually make it all 😂 two remarks though - you don't need the syrup, as the sugar will melt on its own when you warm it up. You also don't need to cool down the chocolate after the added batch melted - ideally you would add enough to bring it down to working temperature (for Callebaut 811 it's actually ~32C). If you add too much it won't melt and you have a problem, if you add too little it might melt too quickly and not temper enough. But it doesn't matter at this point if you keep on cooling or already start working with it. Cheers and keep up great work!
That makes sense. Cheers for the tips. It would have definitely been easier to work with at a higher temperature 😁
Chocolate should be for 'couverture' if that helps. Great video. I want to try it.
Thank you! They look incredible and I am eager to give it a try!
i have always wanted to try this! AND TURTLES!
I've always wanted Twix to sell just the biscuits. Maybe, just make them?
Yowza! Was not expecting this one. Amazing. Thank you.
Those look really good. I know my husband would love them.
I wish there were candy bars available made with quality ingredients. Benefitting from economies of scale and at the same time producing something that actually tastes good. A gourmet snickers or twix would be incredible.
Great recipe thanks
Nice twix
Thank you Charlie, I love twix candy...You are one smart cookie/baker shared the video also. Have a great week
😁
What do you mean you're not a pro! These came out so well! Also have you tried just dipping the biscuits in a tempered chocolate bowl instead of piping? Might save you a bit of trouble
Thank you for your tutorial. Please consider to add the clip function, which I find very helpful.
Yum!
Amazing
I love these. However, with my patience, I just changed the process!
Yum
I have thinking about doing something similar for quite a while. Thanks for blazing the path forward for us bakers! 🥰
Have you tried making a Kit Kat? I’ve been trying to find anything regarding making homemade wafers. The closest I have been able to do is make a waffle ice cream cone.
I love Kit Kat! Not sure how those super thin wafers could be made at home. Seems much fiddlier than this Twix bar 😅
are these the left side or right side Twix? It's important to know!😎
The missing ones from the middle 😄
Great video but never ever going to make these 😂
I think I might make the biscuits and stop at that point. 🤣
😄
It'd be interesting to hear about the kinks that had to be sorted out. What went wrong in the three previous attempts to this recipe?
It was mostly the chocolate covering method. I tried various setups and ended up with this one. My chocolate was relatively thick, so dipping the fingers was not a good option. Covering the base of the biscuits by placing them on chocolate covered parchment paper also did not work.
I very much like your emphasis on technique and learning rather blind following of a recipe.
question: would it work to put the chocolate on the paper, then press the biscuit bottom onto it until you get a bit of excess on each side. The big unknown for me is bond of warm chocolate to the paper, but I assume cooling this whole rack again would help with the release.
That could work. But since I was using the piping bag I though that I may as well use it for both sides.
@@ChainBaker I'm just looking at how lazy I am. :)
“Fiddly” can also be perceived as “meditating” 😉
Definitely tested my patience. Glad I don't record audio until after editing the video 😂
Great video, but I'm a spaz lol so I'll not be having any homemade "twix" anytime soon. Fun to watch!
Took me 4 tries to record this video 😂
Except……
These “Twix” have no additives
Yo... If I make this at home fr fr everyone is gonna be crazy over this... I will give these to younger sister for sure
Wow! They are gorgeous! And delicious, I'm sure. But what happened to the 3 previous batches? Next up - ChainBaker diet channel! 🤣🤣🤣 Not sure I will ever make these as I consume very little sugar. But I can see the value in the elements of the video. Keep doing what you're doing! We are learning so much!
Someone had to eat them unfortunately 😆 I'm pretty good at skipping meals and going for long walks after stuffing my face though 😄
where is the like button to smash it? Damn i like the usage of metric system.
Cheers 🤩
❤
😍
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Okay, Twix is my favorite chocolate snack, so I'm DEFINITELY making this!
One question: can I substitute the double cream with 35% cream + butter? (can't find double cream in my country)
35% will work. You'll just need to cook it a bit longer to let the water evaporate ✌️
@@ChainBaker Quickly reporting: success, worked out like a charm. Burnt the caramel a little, but I'll adjust for it. Twix unlocked. Thank you very much! :)
Nice one 😎
I'm always curious if you felt it tasted "better" than the commercial product. For many things, the commercial product is so ingrained as the "correct" taste that an imitation despite having massively higher quality ingredients, will still taste "off" due to years of expectation reinforcing.
Can't say it was better or worse because it was very different. I like the original twix, but this one was awesome for a homemade version.
OMG
Ok ok, oven is on let's do this
Okay. I'm packing ma' bags.
Hats off, but I ain't doing this 😁
It may be easier to dip the chocolate rather than piping
Perhaps. I know I'd make a huge mess of it if I tried that 😄
@@ChainBaker I make something similar (and maybe even a bit more involved), and I dip the biscuit/short crust into the tempered chocolate. The chocolate runs down the sides beautifully. But, I am using Valrhona which in my experience is less viscous (more liquid) than Callebaut. Nice video, as always!
this is somehow both very easy and very hard to screw up. i ended up with twixes that look like somebody has already eaten them before me, but the core ingredients were prepared correctly so it didn't even matter, the combo of biscuit+caramel+chocolate kills regardless of how aesthetically offensive you make the end result
This is why I subscribe. Delicious ideas with a concise and informative recipe that also teaches the basics.
looks like caramel bar
Why not just dip them?
I think the finish would not turn out very smooth that way.
Could you just dip the biscuits in the chocolate with a fork?
My chocolate was not runny enough. And I think it would cool down quicker that way which would make it even thicker.
Looks great, but I don't want to get fat.
I've eaten loads of these without gaining weight. Just need to skip a meal 😄
After a few caramel "incidents" - I finally completed a batch last night. Not perfect, but will get there eventually. Delicious - even better than a "twix". Photos have been posted ( (#342)
okay, one more 1/2 batch - this time resulting in snappy, shiny chocolate - YAY!!! taking to the office tomorrow to share. thanks again, Charlie!!
Amazing