December 8, 2003
September 7, 2003
January 21, 2004
I think what you are referring to is the notorious "deep fried
Mars Bar", (Twix and Snickers are also used). The candy is coated in
a heavy batter and then deep fried in oil.
If the temperature of the oil is sufficiently high it will
cook the batter before the center has time to melt and ooze out.
I once saw this done with ice cream.
The last time I was in Wales, a traditional british chipper (fast food joint) where I ate used lard (rendered animal fat) to deep fry them in.
I watched one particularly intrepid (and very drunk!) epicure put ketchup on his Mars Bar before partaking.
I hope this helps......Jerome.
February 23, 2004
December 8, 2003
April 27, 2005
this is what you are looking for:
"scots hail the fried chocolate sandwich" from the times online
hope it helps[:)]
April 16, 2005
February 27, 2006
i couldnt find any deep fried chocolate dessert but i found this recipe that might be good:
Deep Fried Chocolate Truffles
I made these two years ago and have been meaning to get the recipe posted here and off of my side cabinet where it is on a sticky note. It is a very impressive way to end a meal, yet is quite easy to do and is mostly a make-ahead. Originally from Michel Richard.
- make chocolate truffle centers (whatever recipe you normally use. I use a 2/1 chocolate/cream ganache that I then table until firm enough to make balls).
- freeze centers until solid
- coat in flour, egg wash, fresh bread crumbs (to which I added cinnamon, you can leave this out or use other spiaces as you wish)
- repeat all three steps of the coating a 2nd time to entire complete coverage
- freeze once again until fully solid
At this point, you can leave them in the freezer in a zip top bag until you need them. I had some leftovers that I kept for a month and then re-used.
To cook, heat a light vegetable oil to 350. Deep fry just until the coating becomes brown (about 30 seconds). Serve/eat immediately.
I usually do a test one to see how melted the center gets and then adjust the timing a bit. The ideal goal is to have a crisp fried outer coating, a liquid, and at the center just a tad of still solid truffle.
August 1, 2006