My Thoughts on Technology and Jamaica: How to make Glow-In-The-Dark Cadbury Chocolate @CadburyUK Creme Egg with Cream Fondant - Jamaican Easter Chocolatiers DIY

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Saturday, April 4, 2015

How to make Glow-In-The-Dark Cadbury Chocolate @CadburyUK Creme Egg with Cream Fondant - Jamaican Easter Chocolatiers DIY

You may have read about the row by some Chocolate fanciers who've complained about Cadbury switching to standard, traditional Cadbury Milk Chocolate and not Dairy Milk for their Cadbury Creme Egg as reported in the article “Cadbury's Creme Egg Chocolate controversy”, published 13 January 2015, BBC News


Of course, many chocolate purists, mostly British peeps, were outraged as Cadbury chose to come clean on the switcheroo.


Cadbury made good to point out that the product name never explicitly mentioned that it used Dairy Milk in its Chocolate as noted in the article “Shellshock! Cadbury comes clean on Creme Egg Chocolate change” published Monday 12 January 2015 by Adam Gabbatt, The UK Guardian.

Still, as a Jamaican who also loves Chocolate, the solution is clear; make your own.

How to Edible Glow-In-the-Dark Easter Eggs – Eggs are not an option in Jamaica due to Egg Shortage

I've already done an article on making Glow-in-the-Dark Etched Russian Easter Eggs as detailed in my blog article entitled “How to make Glow-in-the-Dark Etched Easter Eggs - Russian Tradition with a Modern Jamaican Twist makes Katy Perry Roar”.



More recently, on my spankin' new MICO Wars Blog, I also detailed how to make Glow-in-the-Dark Easter Eggs as detailed in my MICO Wars Blog article entitled “How to Dye Bright Glow-in-the-Dark Easter Eggs to go with your Easter Bun”.

Good to note that if you want to be able to EAT the Glow-in-the-Dark Easter Eggs, use concentrated Kool Aid instead of Vinegar and Food Colouring. But remember to mix in a little Schweppes Tonic Water to make them glow in the dark, as explained in the video below.



This may not be an option for most Jamaicans, as we’re slowly running out of Eggs as noted in my blog article entitled “CPJ's Liquid Eggs Limited Jamaican Egg Shortage - How Imported Eggs from Hampton Creek Foods may alleviate Egg Shortage in December 2014”, especially now that Egg imports are banned along with the Chickens.

More on that by Christmas 2015

How to make Cadbury Chocolate Cadbury Creme Egg with Cream Fondant - Glow-in-the-Dark Chocolate as an extra surprise

Duplicating the Cadbury Creme Egg with the gooey Cream Fondant inside required some special skills I don't have. 




But I remembered the article I did on making Chocolate Bowls for Ice Cream as detailed in my blog article entitled “How to Make Edible Chocolate Bowls for Ice Cream – Satisfy My Bowl that’s Sweet to Eat” and I realized I just have to think a little ...bigger.

It’s simple really, as there are two (2) ways to do it after I watched this factory video on how Cadbury makes their Cadbury Creme Egg.



The first method to make the Cadbury Creme Egg was to make the Chocolate Easter Eggs, only this time purely out of Chocolate, using actual Egg shells as molds and a spacer to hold the space for the filling. Then inject the filling, whatever it was, using a cake injector with a needle.

The alternative method involved making Fondant, basically crystallized syrup sugar and mixing it with Invertase, an enzyme used to soften up the centers of candies to a gooey consistency.

Then the Fondant is dipped into molten Chocolate, with the Invertase sugar going to work to make the inside sweets and googey as detailed in the article “Replicate the Cadbury Creme Egg? Crazy, you say. Try it.”, published April 2 2015 By NOELLE CARTER, LA Times seems simple enough.

But I like my method better, as no need to have Invertase and it’s mostly physics, really. Here’s my DIY for duplicating the Cadbury Creme Egg:

1.      12 oz of Dark Chocolate
2.      2 Measuring Cups
3.      2 Stainless Steel Pots
4.      Candle Wax
5.      Candlewax
6.      Egg shells
7.      Glow-in-the-Dark Chocolate Syrup
8.      Knife
9.      Large, round Lollipop
10.  Plastic Pastry Brush
11.  Square 4” by 4” Metal container
12.  Transparent plastic bag with the long icing tip
13.  Wooden Mixing Spoon

The video below is the exact idea I have in mind, but I don’t like the use of the plastic mold as shown, as that makes the Easter Eggs very thin.

I want my Cadbury Creme Egg shells a lot thicker!


The Instructions I’ve devised are simple, really:

1.      Boil a single Egg until hard. Make sure to check for cracks
2.      Melt the 1 cup of candlewax into the Stainless Steel pot, stirring occasionally to keep it clear
3.      Melt the 12 oz of Dark Chocolate in another Stainless Steel pot
4.      Set the 12 oz of Dark Chocolate in the Stainless Steel pot to a low flame
5.      Add 1/2 of a cup of Schweppes Tonic Water and boil until thick again
6.      Place the Egg in the Square 4” by 4” Metal container on its side
7.      Mark the half-way point for the Egg with a market
8.      Pour the molten candle wax into the Square 4” by 4” Metal container, allowing it to fill to about halfway the height of the egg
9.      Let it cool until hardened. This will act as your mold
10.  Remove the Egg from the mold
11.  Cut a channel in the Wax Egg mold using the knife to fit the stem of the lollipop
12.  Take the Lollipop and set it so that the head is inside of the middle of the Egg shaped mold
13.  Pour the molten Chocolate into the mold until it’s filed up the halfway mark
14.  Once it dries to hardness after about twenty (20) minutes, turn the mold upside down and firmly but gently shake the Chocolate Egg loose
15.  Repeat this process from 12 to 14 to make the other half of the Egg
16.  Finally, unite the two halves by slathering a little molten Chocolate on the two halves with the Plastic Pastry Brush
17.  Press the two (2) halves together and set into the mold until the Chocolate hardens
18.  Place the finished Easter Eggs in the refrigerator to cool
19.  Pour the Glow-in-the-Dark Chocolate Syrup into the transparent plastic bag with the long icing tip attached
20.  Squeeze the Glow-in-the-Dark Chocolate Syrup inside of the now hardened Chocolate Easter Eggs
21.  Finally seal the Chocolate Easter Eggs with some of the Dark Chocolate melted in the Stainless Steel pot

Good to note that in this example, I used Glow-in-the-Dark Chocolate Syrup from my previous blog article entitled “How to make Chocolate Syrup that Glows-in-the-Dark, the ultimate Ice Cream Party Treat” .

You can use any filling that comes to mind, as you don't have to imitate Cadbury Creme Egg precisely; be creative and let your imagination flow!

You can actually make the very same Fondant as described in the article “Replicate the Cadbury Creme Egg? Crazy, you say. Try it.”, published April 2 2015 By NOELLE CARTER, LA Times, but my method guarantees perfectly rounded Easter Eggs that look EXACTLY like Cadbury Creme Egg.

Best of all, you can reuse the wax mold for other projects. When these Eggs are cracked open, they'll not only be gooey or hard inside, depending on the filing, but they'll Glow-In-The-Dark under a UV Light.

Have fun this Easter making the Glow-In-The-Dark Cadbury Chocolate Creme Egg with Cream Fondant!

Here’s the link:
Cadbury Twitter Feed: @CadburyUK



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