Hollywood or Bust! - Page 4 - Clubhouse

Emmy H

30/12/2012 at 15:55

I will attempt it now and provide some picture feedback.

@Bookie - your Nanaimo bars are in the fridge in the "middle" phase as we speak... It smells so good at the moment!

sarah the bookworm

30/12/2012 at 17:52

They are completely delicious

The traditional recipe uses custard powder in the middle layer, but obviously that contains dairy. I hope they don't disappoint!

Emmy H

30/12/2012 at 17:59

Ok, the marathon is nearly complete!

Paleo chocolate cakes: finished and frosted
Bookies Nanaimo bars: finished and waiting to be cut into bars
Wilkie's chocolate torte: finished and cooling down.

I'll post some pics when I upload them to my computer

@Bookie - how long do you leave the chocolate to cool off before cutting them into bars?

@Wilkie - my torte has cracked a bit on the top. Can you think of any toppings that would work? E.g. Melting chocolate? Or something else?

by 'eck, it's hilly

30/12/2012 at 18:09

Which chocolate did you use Emmy? My son is gluten and lactose intolerant and we have struggled to find suitable in our supermarket

Wilkie

30/12/2012 at 18:48

I wouldn't worry about a few cracks Emmy, they just add to the charm

Emmy H

30/12/2012 at 19:04

@by 'eck - I found a 75% dark chocolate in a bio store. I've also used C??te d'Or and in small quantities it was ok. I checked with my friend who has gluten intolerance and she said that the C??te d'Or was ok for them.

by 'eck, it's hilly

30/12/2012 at 19:30

Ahhh, ok. I hope they like what you've made. I tried a gluten and lactose free cheesecake the other day. It was actually quite nice.

We'd love you to add a comment! Please login or take half a minute to register as a free member