Giant Rolo @tastemadeuk⠀
INGREDIENTS:⠀
600g milk chocolate, melted and tempered⠀
750ml glucose syrup⠀
750ml double cream ⠀
945g granulated sugar⠀
375ml whole milk⠀
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STEPS:⠀
Melt and temper 200g of the milk chocolate and pour into a 2 ltr ceramic pudding basin. Move the chocolate around so that it covers the base and sides then set aside in the fridge to cool for 1 hour.⠀
Whilst the chocolate is setting, place all ingredients for the caramel into a very large saucepan and stir until the sugar is dissolved. Once the sugar is dissolved stop stirring but continue to heat until the mixture reaches 115 C - this will take about 30 minutes, but keep checking on the caramel to check it doesn’t go higher.⠀
Place the pan into a sink filled with ice cold water and stir until the caramel has cooled slightly and thickened. Pour into the chocolate covered mold and place back into the fridge for 4 hours.⠀
Melt and temper a further 200g chocolate and once the caramel is set, pour over the caramel to create the base of the rolo, then set aside in the fridge to set for 1 more hour. ⠀
Turn the rolo out of its mold onto a rack set over a baking sheet -you may need to use a palette knife to release it.⠀
Melt and temper the remaining chocolate and pour over the rolo, then, using 5cm and 2cm cookie cutters, create the distinctive circles on top of the rolo. Use a chopstick to create a small circle in the center.⠀
Set the rolo aside to cool for another hour until set and then slice to serve. Credit: Tastemade. Watch the video here: https://instagram.com/p/BqTsVmdHy8c/