father’s day chocolate bars - edible craft

Father’s Day Chocolate Bars MELT Melt the buttons using your preferred method on the back of the packet. OPTION 1 - Flavour Add drops of your favourite Roberts Flavoured Oil and mix until well combined. Spoon the chocolate into your preferred bar cavities. Tap the mould on the bench to remove any air bubbles. Place the mould in the fridge for approximately 20 - 30 minutes to set. OPTION 2 - Sprinkle Spoon the chocolate into your preferred bar cavities. Tap the mould on the bench to remove any air bubbles. While the chocolate is still wet, sprinkle the top of the bar with Sprinkles, Jimmies or Salted Caramel Topping. Place the mould in the fridge for approximately 20 – 30 minutes to set. OPTION 3 - Toppings Cover the base of the mould cavity with Sprinkles, chopped Oreos or Rocky Road fillings. Carefully pipe or spoon chocolate on top. Gently wobble the mould to settle the chocolate. Place the mould in the fridge for approximately 20 – 30 minutes to set. INGREDIENTS 300g Roberts Melting Buttons – White, Milk or Dark Roberts Flavoured Oil - Caramel or Peppermint Roberts Sprinkles, Jimmies or Salted Caramel Topping Roberts Caramel Toffee D’Or – Optional MATERIALS Roberts Eye Droppers Roberts #36 Chocolate Bar Mould Roberts Foil Wrapping Traditional Bar 16.5 x 19.5cm Roberts FREE Printable Chocolate Bar Wrapper (page 2, 3 and 4 of this document) Glue Stick or Tape FOIL WRAP Allow the Chocolate bar to come to room temperature. Lay the appropriate size foil sheet colour side down on a clean dry bench. Remove the chocolate bar from the mould and lay your preferred side facing down on top of the foil. Fold the short sides of the foil in first and then the longer sides. PRINTED WRAPPER Lay the Pre Printed Chocolate Bar Wrapper colour side down on a clean dry bench. Lay the foil wrapped chocolate bar on top. Smear a small amount of glue along the designated edge of the wrapper. Fold and secure the wrapper. Turn the bar over so the join is facing down. Leave to dry.

Upload: others

Post on 19-Mar-2022

3 views

Category:

Documents

0 download

Report

Download

Embed Size (px):

TRANSCRIPT

Father’s Day Chocolate Bars

http://www.robertsconfectionery.com.au/content/ChocolateBarRecipe.pdf

MELT Melt the buttons using your preferred method on the back of the packet.

OPTION 1 - FlavourAdd drops of your favourite Roberts Flavoured Oil and mix until well combined.Spoon the chocolate into your preferred bar cavities. Tap the mould on the bench to remove any air bubbles. Place the mould in the fridge for approximately 20 - 30 minutes to set.

OPTION 2 - Sprinkle Spoon the chocolate into your preferred bar cavities. Tap the mould on the bench to remove any air bubbles. While the chocolate is still wet, sprinkle the top of the bar with Sprinkles, Jimmies or Salted Caramel Topping. Place the mould in the fridge for approximately 20 – 30 minutes to set.

OPTION 3 - Toppings Cover the base of the mould cavity with Sprinkles, chopped Oreos or Rocky Road fillings. Carefully pipe or spoon chocolate on top. Gently wobble the mould to settle the chocolate. Place the mould in the fridge for approximately 20 – 30 minutes to set.

INGREDIENTS

300g Roberts Melting Buttons – White, Milk or Dark

Roberts Flavoured Oil - Caramel or Peppermint

Roberts Sprinkles, Jimmies or Salted Caramel Topping

Roberts Caramel Toffee D’Or – Optional

MATERIALS

Roberts Eye Droppers

Roberts #36 Chocolate Bar Mould

Roberts Foil Wrapping Traditional Bar 16.5 x 19.5cm

Roberts FREE Printable Chocolate Bar Wrapper (page 2, 3 and 4 of this document)

Glue Stick or Tape

FOIL WRAP Allow the Chocolate bar to come to room temperature. Lay the appropriate size foil sheet colour side down on a clean dry bench. Remove the chocolate bar from the mould and lay your preferred side facing down on top of the foil. Fold the short sides of the foil in first and then the longer sides.

PRINTED WRAPPERLay the Pre Printed Chocolate Bar Wrapper colour side down on a clean dry bench. Lay the foil wrapped chocolate bar on top. Smear a small amount of glue along the designated edge of the wrapper. Fold and secure the wrapper. Turn the bar over so the join is facing down. Leave to dry.