Tempering chocolate is a pain in the arse!
It takes a long time to do and the tiniest fraction of a degree over that elusive point where the cocoa butter crystallises into a more stable form, producing a glossy shine and “snap” to the finished chocolate product, then it throws a hissy fit and blooms!
Blooming being where the cocoa butter comes to the surface and leaves white streaks which look less aesthetically pleasing than properly tempered chocolate. If I had the choice between tempering chocolate or making macarons with Italian meringue as a pressure test, Bake Off style, I’d take the macarons any day of the week!
So whilst I was muttering swear words at my 3 Ingredient Homemade Rolos as I popped the batch out of the moulds which I intended to photograph, only to see bloomin’ bloom streaks across them, I decided life is too short to temper in the home baker setting!
If you have had more success than bravo – may temper your chocolate for this recipe. The other mere mortals amongst us can rest assured that you can produce some mighty fine Rolos without going prematurely grey at the having to start melting chocolate all over again because you blinked and the damn thing shot from 30 – 46˚C…[easyazon_infoblock align=”center” identifier=”B0015PNT98″ locale=”UK” tag=”evnocr-21″]
Now onto those magic three ingredients. Two of which being chocolate! I’m thrilled to report, bloom or no bloom, my taste testers confirm that these do indeed taste like the Rowntree chocolate filled with caramel confection – Rolos!
The mix of dark and milk chocolate is spot on to balance the rich, milky, creaminess of the caramel middle. Speaking of which, I like to pop a can of condensed milk in my slow cooker and cook on low for 8 hours then leave to go cold before opening and boom – homemade rich as you like dulce de leche is at your fingertips.
It keeps for weeks and weeks so pop the leftovers in the fridge in airtight tub or jar and you’ve got a pot of naughtiness to dip into as and when you feel the need 😉
Having tried this with two flexible silicone rubber chocolate moulds that I picked up from a pound shop and in TK Maxx, I can confirm that it is much easier to use rigid plastic moulds (similar to ice cube trays) which are far easier to invert to let the melted chocolate drip back into the bowl and also get nice crisp edges on the finished chocolate.
A twist of the mould is all that is needed to pop them out. The problem is they are harder to find than the myriad of silicone chocolate moulds out there (really – if you are into food and the internet, you *must* have come across chocolate moulds for every conceivable occasion lately!).
No matter, the good thing is whichever type of plastic mould you end up using, they all tend to impart a beautiful shine to the set chocolate so you can fake tempering more convincingly. Sure, they won’t have the “snap” that chocolatiers pride themselves on achieving but I wouldn’t allow that to be a barrier to you making these super simple and delicious chocolatey treats!
And remember I warned you when you’re covered in chocolate and have to lick it off your forearms through trying to wrangle the flexible chocolate filled mould around (oh what a shame I hear you cry… 😉 ).
The only question that remains is… do you love anyone enough to give them your last Rolo? 😉