Ann Reardon

Giant Toblerone Recipe

giant toblerone how to cook that
 

I love making giant chocolate bars and giving them to people who are doing giant things. Unsung heroes who just go about their business with a heart of gold. Watch the end of this weeks video to see the story of Jordan, the guy who got this one. The toblerone shape is tricky to enlarge without a custom mold so I made some adjustments to make it work. Anyone who you give this to will be impressed.


With thanks to our guest Jordan Bartlett. Please donate here: http://goo.gl/JElIRr

To make a giant toblerone you will need

Nougat
3 cups or 648g (22.86 ounces) sugar
700g (24.69 ounces) or 2 cups of glucose or corn syrup
90g (3.17 ounces) or 3 Tbsp honey
3 egg whites
300g (10.58 ounces) or 3 cups slivered almonds
Place the glucose syrup, sugar and honey into a saucepan and put it over high heat. Stir until the sugar dissolves.
Wash down the sides of the pan using a wet pastry brush and add a candy thermometer. Turns the beaters on to whip the egg whites. When the sugar mixture reaches 250F (121.11 degrees Celsius) add three big scoops of the hot mixture into the whites, with the mixers running the whole time.

Return the sugar to the heat and let the temperature increase to 300F (148.89 degrees Celsius)

Then immediately pour the rest of the hot syrup into the egg whites, with the beaters running. This will quickly become very thick. Remove it from the mixer and then mix through the roasted almonds using a spoon.

Pour it into a tray lined with baking paper. Then top with another sheet of baking paper and flatten it out in the tray. Then leave it to cool at room temperature.

Chocolate
650g (22.93 ounces) milk chocolate for each triangle (I made 11)
Plus an additional 600g (21.16 ounces) of milk chocolate for the base.

Triangle mold (I used this stainless steel one in 6.25″ you can get smaller and larger ones).

giant toblerone recipe

To make and assemble the toblerone shape see instructions in the video. Be sure to read your chocolate ingredients, if it contains milk chocolate you must temper your chocolate. If you are not sure how to do that you can watch my previous video on tempering.

ann reardon
Copyright 2016How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can pre-order your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

40 Comments View Comments

  1. Rating: 5

    What size inches and cm to use the base to connect the triangles?

  2. Rating: 5

    plz do giant dream!!!!

    • Ann

      Isn’t that just plain white chocolate? That’s what it is here in Australia ??

      • There is a White Chocolate variant but both verity’s over here are chocolate with lumps of nougat in.

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