Toblerone Brownies Swiss Chocolate Food

TOBLERONE BROWNIES

Steps:

• In a small bowl beat together butter and sugar until light and fluffy.
• Add honey and vanilla then beat until well incorporated.
• Add eggs one at a time and mix in low speed.
• Sift together flour, cocoa and salt then fold into the butter mixture.
• Mix in the Toblerone, almond and nougat then pour batter into a 9 inch square baking pan.
• Place in a 180C pre-heated oven and bake for 25 minutes.
• Let it cool then top with chocolate honey frosting. Cut into triangles then serve.
• In a small bowl mix all Chocolate Honey Frosting ingredients add more milk if needed, it should be spreadable. Once smooth in consistency spread it on top of brownies.

TOBLERONE BROWNIES!

Steps:

• Preheat your oven to 180C/160C Fan and line a 9x9″ square baking tray with parchment paper.
• Melt together the Butter, Dark Chocolate and the 150g Toblerone in a heatproof bowl over a pan of boiling water, on the microwave in 20-second bursts until melted. Leave on the side to cool whilst you do the rest.
• Using an electric whisk/stand mixer, whisk together the Eggs & Caster Sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
• You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
• When whisked, pour the cooled chocolate/Toblerone/butter mix over eggs and fold together carefully.
• Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again - still be careful to not knock out the air!
• Once combined well, fold through the 400g Toblerone Chunks and pour into the prepared tin - bake in the oven for 25-30 minutes**! Once baked, leave to cool in the tin completely.
• If you want that epic fudgy texture, you can wait for them to cool and then 'set' them in the fridge for an hour and cut them up after!

TOBLERONE BROWNIES - SWISS CHOCOLATE

Steps:

• Place the Toblerone and butter into a saucepan and heat gently until chocolate is melted.
• Remove from heat.
• Stir through the sugar, flour, eggs and sour cream until well combined.
• Pour into a well lined 13" x 9" x 2" pan.
• Bake at 180ºC for 30 minutes or until cooked through.
• Cool on a wire rack.
• Cut into pieces.
• Dust with cocoa and serve.

SWISS TOBLERONE CHOCOLATE FONDUE

Steps:

• Thread the skewers starting with a piece of macaroon, then strawberry, banana slice, marshmallow, and then a raspberry or blueberry. Repeat with the remaining fruit and skewers.
• In 2 separate bowls, break each type of Toblerone chocolate bar into small pieces. In 2 separate saucepans, bring 1/2 cup of heavy cream to a gentle simmer, then lower heat.
• Add the dark chocolate to 1 pan and the white chocolate to the second pan. Whisk until completely melted (use 2 separate whisks). Remove pans from heat and option to add liqueur at this point. Whisk until combined.
• Gently pour 2 chocolate fondues into separate warmed serving bowls. Surround with platters of prepared skewers. Have fun dipping!

EASY TOBLERONE FUDGE

Steps:

• Break up the Toblerone and put it in a microwave-proof jug or bowl along with the condensed milk.
• Put the bowl in the microwave on half power for 30 second bursts, until the chocolate starts to melt. Give it a good stir each time. Do not boil, as this will spoil the texture.
• Prepare the mould to set the fudge in. Brush a flexible takeaway tray or (6" x 4") silicon mould with oil or line a rigid pan with parchment.
• When the Toblerone has nearly all melted, give it all a good stir until smooth. The warmth of the mixture will melt the rest of the chocolate.
• Pour the melted Toblerone mixture into the prepared mould. Smooth the surface. Allow to cool, and then cover, or put the lid on. Place the tray in the fridge to set. This will take at least a couple of hours.
• Turn the fudge out of the mould and cut into squares. Store in an airtight container in a cool place.

TOBERLONE SWISS CHOCOLATE FONDUE

Steps:

• In double boiler melt chocolate. Add cream, butter and salt.
• Cook, stirring constantly for 5 minutes or until thickened. Add liqueur.
• Transfer to fondue pot and keep warm over fondue burner.
• Note: If fondue becomes too thick add a bit of warmed cream.