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:

To make a giant toblerone you will need

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.

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


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 purchase your very own copy:

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

40 Comments View Comments

  1. Hi Ann,
    Firstly thanks for this amazing recipe! I was wondering exactly how/what you used to make the final mold for the back of the Toblerone? I couldn’t quite tell how to make it from the video. Also if I’m halving this recipe I should probably get smaller triangle molds yes?

    • Admin HowToCookThat

      Hi S-Netchem, yes make or use smaller molds so it is all in proportion. By the back of the toblerone do you mean the base? If yes, then Ann explains how she did this from around 4mins 19 seconds in the video. Basicall she puts chcoolate between the triangular pieces and this creates the base.

  2. Rating: 5

    Nineteen pounds! That is incredible! I am wanting to make my mom one of these (about half this size though) but I am wondering, how many pounds of chocolate was used all together to make this fantastic Toblerone?

    • Admin HowToCookThat

      Hi Curious chef, Ann gives these measurements above. In total it was 7.750kg.


  4. Would it be possible to cut down the ingredients to make a regular sized one?

  5. Rating: 4.5

    This looks really yummy and I am a fan of white Tobelerone. I gonna try this. Thanks for Sharing

  6. Rating: 5

    This recipe looks really yummy and I am looking forward to making it tommorow

  7. Rating: 5

    can you please make a giant picnic or a giant crunchie plz oh and love your channel

  8. Thank you for this recipe Ann!
    Me and my family absolutely love Tobelerone! Every time I go to the supermarket with my dad, I always ask to buy it, but now I might make it myself in a smaller quantity! =D

    • Admin HowToCookThat

      HI Sara, I love Toblerone’s too!

  9. Hi !!
    I was just wondering roughly how many blocks of chocolate I will need to buy all together ??

    • Admin HowToCookThat

      Hi Olivia you will need 1250g of chocolate. How nay ‘bars’ this will be will depend on the weight of the bars you are buying.

  10. I want to make just one giant piece of toblerone how do I find out the ingredient quantity’s for that?

  11. Do you think my kids that are only 10 would like nougat

    • Admin HowToCookThat

      Hi Simin, As it is mixed in with lots of chocolate then yes it should be well liked. You could always swap it for something else if you prefer, like Honeycomb.

  12. Where can you get acetate


    • Admin HowToCookThat

      Hi Simin, You can get acetate from stationery or office supplies stores.

  13. Hi
    Is it possible to use golden syrup in place of the corn syrup, because I can’t find any glucose or corn syrup

    • I don’t think you could use golden syrup Ethan Thorpe

    • Admin HowToCookThat

      Hi Ethan, I am sorry but Golden Syrup won’t work.

      • do you have to put almonds in

        • Admin HowToCookThat

          Hi Sna, You can leave them out if you prefer.

  14. Wow, That is one big chocolate bar… I think that would be a great birthday present for a family member. Make sure to check out the giant cake we made

  15. What is a nougat

    • Admin HowToCookThat

      Hi Hannah, Nougat is a a mix of egg whites and sugar that makes like a chewy cooked meringue with added fruit or nuts.

  16. hi
    that is a huge amount of chocolate
    I have 1 question.
    did you make 1 for your family or did you just make it for Jordan bartlett

    • Ann

      Hi Subhan, Just the one for Jordan Bartlett. My kids are always disappointed when I make giant chocolate bars because they don’t get any.

  17. Dear Ann Reardon I want to thank you, not only do you inspire me to try new recopies and live my passion but with this video you helped me lots. Right now my life isn’t the easiest. While I don’t live on the streets the advice from you guest inspired me, helped me to see a little sunshine in this horrible month. I just wanted to thank you.
    Thank you

    • Ann

      Hi Nadine, Sorry to hear things have not been going well for you lately. I am so glad that Jordan was able to speak encouragement to you. Jer 29:11

  18. Hi! I want juste say how exactly g of sugar and aprox the g when you put first time in white eggs

    • Ann

      Hi Ant69 you don’t have time to weight the hot liquid it will change temp while you try and doesn’t need to be precise – a couple of scoop labels will do 😀

  19. I do have one question, how would I make the nougat without the stand mixer? My mom won’t let me use it (I’m 13) so I use and hand mixer. Is it possible to use a hand mixer?

    • Ann

      Hi Sierra yes but I suggest you get help – one person to pour in the hot mixture and one to hold the mixers, don’t risk a burn.

  20. Wow Ann! This is amazing!! I love Toblerone!

    I definetly plan to make this in the future! Thank you again for sharing your special talent with us and giving us the inspiration we need to do giant things with our lives as well!

    Thank you,

    • Ann

      😀 Thanks Seirra, I’m glad you enjoyed it

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