My OperaSHF #52: Kit Kat
Wednesday, February 25, 2009 1:28:41 AM
Each and every month, I fall deeper and deeper in lov for Sugar High Friday! This event, which was created by Jennifer from The Domestic Goddess, and is now in its 52nd edition, and will be hosted by Marija, from Palachinka blog. I love SHF because it always allows us create, be inventive, test new things! Always! And this month's theme, just to test our creativity: Copycat.
That's it, we need to copy some known product that we like. And for that reason, I decided to go with one chocolate candy that's been a looooong time we don't have here in Brazil anymore... Kit Kat!
That's it, we need to copy some known product that we like. And for that reason, I decided to go with one chocolate candy that's been a looooong time we don't have here in Brazil anymore... Kit Kat!
A Kit Kat, which is now produced by Nestlé, consists in a four layered cookie, made of thin wafers and chocolate cream, stacked together, and then, convered in a thick and flavorful layer of milk-chocolate.
Since this one was mainly an experience, I used only store-bought products, so I could keep myself focused into the assembly of the candy.
Try this out, guys! And try, as well, doing some other copycats. It's just awesome to manage to recreate all those industrialized goods in our little home kitchen!
- Higa
Home Made Kit Kat
Yelds 14 candies
2 wafer sheets, cut in half (8x12in / 20x30cm)
250g Chocolate Hazelnut paste (I.E. Nuttela)
300g milk chocolate
Start by picking up your Wafer Sheets and spread the Hazelnut-Chocolate Paste onto it. I suggest spreading it on both sides of the wafer sheets, so it doesn't get empty squares in it.
Make it in 4 layers wafer / 3 layers chocolate spread. Press it well, leave a dish with some weight over the wafer and chocolate, and allow it to chill for a couple of minutes.
Meanwhile, melt your chocolate for the covering. The best thing owuld be if you know how to temper chocolate.
After chilling the chocolate wafer and while the molten chocolate is now getting to room temperature, cut the wafer into 2cm strips.
Cover it with the milk chocolate and allow it to cool down completely. Remember to leave chocolate between 2 or 3 of them, to copy the old ones with a couple of Kit Kats linked together!
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