Have you ever tasted a Cadbury Chocolate Flake? If you have, just reading this might make you crave one even more. And if you haven’t, get ready to discover a new way to enjoy chocolate. However, the challenge is that Flake is not as readily available as other chocolate treats. And it turns out that making your own version of chocolate flake is simpler than you might think. With just a few easy steps, you can achieve those thin, pillowy layers of chocolate that crumble and flake off so easily, while providing a melt-in-your-mouth experience that makes them so irresistible. This DIY guide will walk you through the process of creating a similar version of the scrumptious chocolate flake right in your own kitchen.
What is chocolate flake?
Chocolate flake is a beloved treat celebrated for its unique, delicate texture and rich flavor. They are crafted from thin, crumbly layers of chocolate that effortlessly flake off, delivering a chocolate that melts in your mouth. These flakes feature a distinct, crumbly texture due to the way the chocolate is layered and compressed just enough to form an edible “bar”. Characteristic of many Cadbury products, it is often described as rich and indulgent. Chocolate flakes are also very versatile; they make an excellent topping for desserts such as cakes and ice cream, or can be enjoyed alone as a delightful snack. Flakes can even be used for making holiday treats such as chocolate pretzel witch broomsticks for Halloween.
History of Cadbury Flake chocolate
Flake is a classic British chocolate bar produced by Cadbury, a company owned by Mondelez International. Known for its thinly folded milk chocolate, Flake features a distinctive crumbly texture that softens rather than melts when heated. The original Flake was introduced in 1920, a happy accident discovered by Ralph Thompson, a Cadbury employee at the Bournville factory. Thompson noticed thin streams of excess chocolate falling from molds and cooling into flakey ripples, leading to the creation of this beloved treat.
Benefits of making chocolate flake at home
When you make chocolate flake at home, you have complete control over the ingredients. You can use your own homemade chocolate or select premium chocolate and adjust the sweetness to your liking. Homemade flakes are typically fresher than store-bought ones, allowing you to enjoy them right after they’re made with their best texture and flavor. Flake is typically made with milk chocolate, but you can experiment with dark and white chocolate as well. Finding a chocolate with the right consistency will be key.
Homemade chocolate flake recipe
To make homemade chocolate flakes, you’ll need a couple kitchen tools that will allow you to create a thin, delicate texture. While exact commercial methods are proprietary, you can achieve a similar effect with the following recipe:
Ingredients:
- 7 oz (200g) milk chocolate
Equipment:
- Stone slab or countertop
- Double boiler or microwave-safe bowl
- Offset spatula
- Bench scraper
Method:
- Melt and temper your chocolate.
- Pour about half of the melted chocolate onto your stone surface.
- Use an offset spatula to spread the chocolate into a thin, even layer. Aim for a thickness of about 1/8 inch (~3 mm).
- Let the chocolate cool at room temperature until it starts to set, but is still slightly soft.
- Once the chocolate is firm but not completely set, use the bench scraper to scrape the chocolate off the stone (or whatever flat surface you are working on) and lift it into chocolate ribbons with nice, even strokes. You can easily test an edge of your chocolate layer before you go for a big scrape.
- Continue scraping until all the chocolate is flaked off your working surface. Once you have your ribbons, you can quickly shape them into bars or logs as you like.
- Repeat with the remaining chocolate.
- Allow the chocolate flakes to fully harden at room temperature or in the refrigerator.
Once completely hardened, they are ready to eat. You can also store the chocolate flakes in an airtight container.
Tips:
- The key to good chocolate flake is the thickness of the chocolate layer. Too thick and the flake may not form properly. Too thin and it may just crumble into a big mess.
- The other key is timing. Be patient during the cooling process but don’t wait too long since the chocolate will become too brittle to form nice, long ribbons.
Enjoy your homemade chocolate flake as a topping for desserts, in baking recipes, or simply as a treat on their own!
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