Cadbury Flake...

[merlicky]

I want to try and make something like the Cadbury Flake, but with chocolates that I enjoy much more than Cadbury.

Does anyone have any recommendations on how to go about making these?

[gfron1]

The story behind it is that a worker started scraping the spills from the bars and that made Flake. So think of it as a ribbon garnish. Temper your favorite chocolate. As it starts to cool (but before it becomes too hard), take a paint scraper and scrape the chocolate off of a marble slab (or other smooth surface). I think that would make you your Flake.

[merlicky]

Actually, I just got a marble slab and that is part of the reason I am curious about the flake.

I’ve read the story about the cooling chocolate drizzling from the molds and creating the waviness of the flakes etc, but I guess I’m not sure about the technique to get them into bar form. If I start scraping the chocolate from the marble wouldn’t I end up with a bunch of smaller flakes, and not the thin flakey bar? Perhaps I just need to stop asking questions and just go try it.

[Kerry Beal]

The trick is to keep testing the cooling chocolate on the marble. Using a nice big paint scraper, push away from yourself, holding the scraper at about 30 degrees. If the temperature is just right, the chocolate will wrinkle like cloth - and there you go.

[merlicky]

Should this be done on cooled or room temperature mable?

[Kerry Beal]

Should this be done on cooled or room temperature mable?

←

Room temperature is good.