Last year, I purchased a silicon tray from Lakeland which makes 24 individual rectangle bakes. I have used this to make carrot cake bars to take into work and also mini flapjacks. I bought this with the idea of making something a bit more creative using chocolate as the silicon would make it easier to pop them out of the tray. I have been watching a lot of short videos about chocolate creations on Instagram and I wanted to try this. Obviously, some chocolatiers create amazing structures and models with chocolate but I was aiming smaller as it was my first attempt at something like this.
As Lotus Biscoff is one of my favourite flavours, I decided to use this as a base flavour and made some mini cake bars recently. For those who aren’t familiar with Biscoff, its is a caramelised biscuit. You can find some more information about it on their website here. I used the crunch Biscoff spread for this recipe. The flavour is also sometimes known as Speculoos.
The first thing I did was to melt some white chocolate using the double boiler method. I used Asda’s white chocolate for this. I painted a little bit blue using Wilton’s gel food colouring and using a piping bag, I piped a little pattern at the bottom of each individual section of the tray. I left this in the fridge to set for about ten minutes before I put about a tablespoon of white chocolate in each section to cover it. When this set, I poured more white chocolate in it and tilted this around so that the sides were covered. I did this twice so that it was more sturdy when I popped them out.
In the meantime, I made some vanilla cake. I added about half a cup of the Biscoff spread into the batter before baking it. Then I cut them into little rectangles the same size as the moulds. I placed some Biscoff spread in the moulds on top of the white chocolate, placed the cake pieces on top and then covered this with more white chocolate. I left this to set for about fifteen to thirty minutes in the fridge before I popped them out.
As you can see from the picture above, the blue pattern wasn’t very clear – perhaps I should have left it to set for longer before pouring the white chocolate on. When I made this, I had no idea what tempering chocolate meant and this is something I probably should have done for this dessert. However, they tasted amazing. I may be biased as I absolutely love Biscoff. Either way, these were really fun to make. I made a short video of the process on Instagram which you can find here.
The tray I used was from Lakeland and you can view it here. They are fairly small – 21 bars have been placed in an empty Ferrero Rocher box (pictured above). Lakeland does sell these in another size too – I think you can get one with 12 sections in one tray which would make slightly larger bars. For this recipe, I thought the mini bars were the perfect size as they were quite sweet.
Hope you’ve enjoyed reading this and let me know if you try anything like this!
