Hey kids! Today we're going to make chocolate bricks! You can build a house out of them, or just add inches to your waistline. Either way, they're easy to make and tasty to eat.
Lego Chef does not recommend eating actual Lego brick.
- Chocolate bark, chips, or other bulk chocolate
- Ice brick tray (Lego Item #852660)
- Double boiler (see note below)
- Wooden Spoon
- Wax Paper
- Cookie Sheet
Time: 30 minutes to prep and melt. 60 minutes to cool and form. 90 minutes total.
1. Cover your cookie sheet with wax paper and place the brick tray on it.
For chocolate, Lego Chef likes to use the big blocks of Ghirardelli. They store easy, taste better than ABS plastic, and melt nicely. If you don't have a double boiler, you can use the poor man's model that Lego Chef uses. Fill one pot 1/3 full of water, placing a second pot on top of it and bringing it to a boil. As the lower chamber boils, it will heat the upper chamber.
Now you're cooking with steam baby!
An alternative would be to use a microwave, however it's easy to burn the chocolate that way.
2. If you're dealing with chocolate chunk, it melts quicker if you cut it into smaller pieces. Be sure to move it around with your wooden spoon to keep things in a melted state. Once your chocolate is melted, it's time to begin the molding process.
3. There's no need to spray or otherwise line the brick mold tray prior to adding the melted gold. Simply be sure to fill the molds to the brim. It's okay if you have extra, just push it off onto the wax paper - we can use it later!
4. Once your tray is full, you'll want to shake it to get all the air bubbles out. At the Lindt Chocolate Museum in Koln Germany, they have an awesome shaking machine for this purpose. Sadly, we don't. We do have two shapely yellow hands however! You'll want to shake the pan for roughly five minutes or until you no longer see air bubbles come to the surface. This is key, so don't be afraid to overdo it.
5. Once you're satisfied with the air bubble removal process, place the cookie sheet with the wax paper and brick tray into the refridgerator. Set your timer for 60 minutes, kick back, and relax!
6. Once the timer goes off, your bricks are ready to be de-trayed. Twist the brick tray a few times like it was a real ice tray to loosen the edges. Then flip the tray over and push out on each brick. Any chocolate excess can be remelted, so don't throw it away! You may notice little divets in the brick itself - these are caused by air bubbles. Add more shake time to fully remove these.
7. Enjoy your new chocolate brick!