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1:30 pm
December 8, 2003
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Can anyone overseas in Great Britain find me the recipe for this new Deep Fried Chocolate dessert that’s becoming so popular over there? I understand it started in Scotland but has spread all over GB. Sounds incredibly decadent and fattening but what the heck, you only live once.
Dave
Newfy
5:24 am
September 7, 2003
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Sounds like another culinary mystery. Like deep-fried ice cream. How does that work? It boggles the mind.
kyle
Oh no! My Agustus!
8:27 am
January 21, 2004
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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.
3:20 pm
February 23, 2004
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Nobody should attempt to treat food in this way let alone chocolate. Pure and simple the way “nature” intended, for me.
3:14 pm
December 8, 2003
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The Deep Fried Chocolate desert I was asking about is some sort of “sandwich”, I know about the Deep Fried Mars Bars but that’s not it. Thanks for trying.
6:38 pm
April 27, 2005
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this is what you are looking for:
“scots hail the fried chocolate sandwich” from the times online
http://www.timesonline.co.uk/article/0,,8122-1049453,00.html
hope it helps[:)]
6:35 pm
April 16, 2005
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in pierre herme book chocolate desserts there is a recipe for deep fried chocolate ii can send the recipe if you don’t have this book
12:35 am
February 27, 2006
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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.
