Oli the Choc’s delicious Bonfire Bark

A tasty recipe to celebrate Bonfire Night 2023.

Transcript

00:00 Hey guys, Ollie the Choc here. I'm going to show you how to make your own treacle toffee. This one

00:05 takes me back because when I was little my dad, aka Papa Choc, used to make the best treacle toffee

00:11 every year and tasting it just transports me back in time. So enjoy the video and give it a try.

00:17 Are we ready to chuck and roll? For this recipe you will need salted butter, condensed milk,

00:22 black treacle, muscovado sugar. Be very careful with this one, we are dealing with flames and

00:27 very hot liquid so keep little ones out of the way. Butter in the pan and keep it on a low heat,

00:32 just gently stirring it and turning it into a liquid. Add your muscovado sugar and gently

00:40 bind that, fold that in. You want to make sure that is completely emulsified and then you will

00:45 add treacle syrup and once you've stirred that in properly you can add your condensed milk. Gently

00:51 stir and ensure it's completely mixed in and all the sugar has completely melted. Here's the

00:55 important bit, it's all about the temperature. We are trying to reach 149 degrees Celsius.

01:00 If you like your treacle toffee soft and stretchy, boil it to about 120 to 130 degrees

01:08 and you'll have a treacle that looks like this. Stretchy, amazing, almost looks like beef jerky.

01:16 This stuff is incredible. Thanks for that Ollie but as you can see we're going for hard crack

01:23 treacle toffee here which is 149 degrees so this is where the magic happens and this is where my

01:29 little friend comes in very handy. Once you've reached that desired temperature you can do a

01:34 little fist pump and then pour it out into little slabs on the grease proof paper and leave it to

01:39 set. As you can see I've left my treacle toffee for about 20-30 minutes just to set and it is

01:44 solid. It's literally like a piece of glass, it's shiny, it's amazing, it's just how I wanted it.

01:51 So come a little bit closer and just going to peel it off and smash it. So you can pop it in a nice

01:59 big jar or bag it up ready for bonfire night. Use it as a sprinkle on top of your ice cream or on a

02:06 slab of chocolate and it tastes good as well. Pour out some tempered chocolate, smooth it out,

02:13 a bit of my secret ingredient which is Anglesey sea salt and a bit of smashed treacle toffee.

02:20 This stuff by the way is incredibly moorish, you can't put it down so this one comes with

02:25 a warning sticker you might have to hide it from yourself. How good is this sound?

02:30 Your bonfire chocolate bark. Perfect in my opinion with a hot toddy on the 5th of November.

02:39 Enjoy. I really hope you've enjoyed this recipe just as much as I have and just to let you know

02:44 that I will be at the Cake and Bake show which is at the Olympia in London from the 22nd until

02:50 the 26th of November. I hope you can make it, fingers crossed to see you then but for now,

02:55 peace, love, chock and roll.