Pastry Chef Attempts to Make Gourmet Twix | Gourmet Makes | Bon Appétit

when Summit's originally came out so often, I, competitor, was told: wait for it at all, you're like a snack historian, yeah, but some were great and the gimmicks just crush them, look, I think he bar, I need to be the person let me tell you that. every person here disagrees with you I know you're the boss What can't work? I am all of you. I just need them. Just please. Oh damn, hello everyone, I'm Claire, we were at the v8s. kitchen and today I'm making Twix

gourmet

. I like Twix. I think in the over-under like Candy's good, good and bad candy, it's definitely good candy and it's been a waste of time.

Twix, but I know it's caramel, there's like a cookie and chocolate, yeah, crunchy. cookie delicious bars of creamy chocolate and caramel cookies, all good things, what I think of most when I think of Twix is ​​like the older commercials where they show cascading waves of melted chocolate that go over and over the caramel on top . cookie I'm really excited so I have to eat my dessert after lunch every time my dessert after dinner dessert twice a day no no dessert after breakfast that's inappropriate it looks great it has two little waves on the top whatever be that pattern the little heartbeat on the monitor pattern on the base oh yeah, very stretchy candy there's the cookie, dear, delicious Twix is ​​one of the few candies or snacks that tastes exactly like I remember very chewy candy very sweet chocolate as expected and very crunchy, dry, almost dry, cookie tears of all types.

I'm going to start with the egg. There's something weird about it. I think the cooking is different and not as good. The white chocolate. All my favorites. I'm glad to see them as a dark chocolate version. This chocolate. It looks very very dark, it's an unpleasantly bitter dark chocolate, a little disappointed, okay triple chocolate, so this is chocolate caramel and chocolate cookie, there's something wrong with that, guys, you guys need to try this. Something went wrong. Someone is going to lose their job over this. Look look. Danis just spit it out, oh that's the most ups and downs I've ever experienced in taste, think of all the different varieties of candy, since Chris is a super taster it could kill you, you could die, you want to try something disgusting, really wait. that's why he was ready for horror fireworks, was it just the one I tried?

I still have a bad taste in my mouth from eating this, yes, yes, it was a useful exercise if only to confirm that there is no Twix except the original. Twix, in my mind, I only have eyes for this guy. The confidence level is pretty high, if only because I can combine a lot of the experience from the previous episode, so I think a lot of what I learned at Snickers will apply here and some of it too. Of the things I learned about Almond Joy will help me a lot. Chewy candies. Essential. A kind of crunchy dry cookie.

Something in the realm of shortbread cookies. It's this creamy chocolate. It doesn't say milk chocolate. I could do what I've done in the passages and

make

a mix. milk and dark to achieve the right balance between sweet and bitter. What I'm going to travel. Yes, I remember chocolate at this point. Suppose we just temper the chocolate. If I can get the cookie in one day, it could be two to three days. A day and a half challenge so from start to finish it's nine point seven centimeters and it's about 2.3 centimeters wide and the height is one and a half centimeters so I want to try to isolate the cookie from the chocolate and the caramel alone to actually see what the shape is very interesting when I just found one there is kind of a line of indentations on the top up to that point and then the candy has the opposite relief of the indentations and it could be to create a bag of air to

make

it easier to release.

The mold also has smooth sides all around, which tells me that it is not a cookie that is made on a slab and then sliced ​​to shape and then baked, it almost seems like there is another flower in here besides wheat flour , like rice flour or something it's like a little bit of sand it's not very sweet it's basically tasteless on its own you can definitely make this part taste better it's a pretty compact candy almost intolerably sweet on its own I think there's probably a ratio Pretty high corn syrup in it

makes

me realize just how much Twix is ​​greater than the sum of its parts because none of these things are actually something I'd want to eat alone.

Lucina told me today that Twix is ​​her second favorite sweet, only surpassed by Ferrero Rocher, come on, this will be about cascading chocolate waves, yes, yes, and then it goes like in low motion, yes, and it cascades from somewhere out of frame, from some reckless, really bubbly chocolate fountain and people know it was. part of their marketing if there is quicksand left right Twix I don't think it's a prey yes I'm left or right handed let's try it no this is not left handed no it's not just eating the tricks I was going to ask. What are your thoughts?

I think you have to define the consistency of the caramel. Yes, you wanted the bite and the stick to be as nice as firmness and chewiness, not too runny but not too hard either, right, it's not like sticking to your teeth, right? and then the consistency of whatever that unknown butter cookie is, yes, nondescript cookie. I know at this point they make me say this, but now, my favorite part, reading the ingredients, there is no chocolate, no sugar, no cocoa butter, no flagyl for that, so I'll see what JP is the flavors. enriched wheat flour this is wheat flour knives and iron I mean monohydrate look at the sugar palm oil syrupy milk dextrose less than 2% salt cocoa powder soy last modified star corn drinking soda artificial flavor okay, process containing a lot of ingredients so baking soda I'm sure that's an ingredient in the cookie that gives some lift and airiness to the cookie wheat flour sugar palm oil doesn't surprise me so no butter, the ingredient list told me a lot, so the research will be like it's more focused on I guess the construction and assembly the name Twix is ​​an acronym derived from twin cookie sticks fascinating and no, it's a really fun fact, this chocolate candy bar is famous for its sweet cookie and in case you're wondering, when all those little holes in the cookie dough, I was wondering if it really helps it come out of the mold or does it come out in the first place?

I didn't say that and he called you Gabi? Oh, you could be in the video. I didn't learn much during the research space, but that's okay because I think I have everything I need to know, you're just testing and measuring and all that. I actually feel pretty good about this today I want to start with a cookie that is kind of a core component I want to start with a basic shortbread cookie and see where I go with that, I may have to add a little bit of lemon, which is not typical for shortbread cookies, it's just butter, flour, sugar and, as I remember when reading the text, there are ingredients.

There is no butter in the recipe, so it is a very good place to start because we are going to improve the flavor quite a bit. I'll be making two separate recipes, one with baking powder and one without, and I found a shortbread cookie recipe. that's based on a recipe by Michael Ruhlman that uses a little bit of rice flour along with all-purpose flour, which is interesting because it helps you get a gritty, crunchy texture, so that's an interesting idea, add my vanilla and then my ingredients do it. all good, so it's pretty well mixed. I measure this recipe correctly, it seems very crumbly, it just

makes

me wonder if I made a mistake with the flour, but how could I have messed up such a simple recipe?

I'm sure there is something that needs to be done. I'm going to put this in the refrigerator and then I'll do the exact same thing but I'll add baking powder and that's because I want to do them side by side to see if adding to 11 inches gives me a better texture in a cookie. so I feed paper with baking powder that goes in the refrigerator so this was the first cake without baking powder so I'm going to roll it out to the right thickness and then cut it into bars. This can't be the dough, do I have to be okay? wrong I'm having a bad start I started looking to see if I wrote this wrong because I don't know how it could be right I did it wrong I did it wrong I'd rather not tell you what I did wrong, but I loved it with the extra six tablespoons of butter, it seemed so dry.

God, something is happening, it's mercury retrograde, that's true, yes, no, no, can you fill it, is it possible, as far as I can say yes. 100 percent of the time in retrograde no, oh, about how it helps, oh, so this test is meaningless, you know, so we're not the test I thought it was. I'm going to bake it, just see what happened. One good thing is that they got a smooth exterior even on the cut sides, they didn't change in terms of dimensions at all, which is good, that's what we want, it's pretty sweet. I wonder if maybe it's too much sugar.

I need the balance thing if I use dark chocolate and that way I get that bitterness and that intensity and make a very dark caramel. It might actually provide a nice balance to have a little sugar in the cookie. Surprisingly, it's not that bad considering I left out a quarter of the butter, I think maybe As for the cross section, they are a little big, yeah, I have to make them like half as tall. This is my plan. I'm going to add butter back to the existing Joe that I made with baking powder, so three tablespoons and then I'm going to redo. this original Joe again also added three tablespoons so he could make one next to two identical doughs with a little more butter, one with baking powder, the baking powder spread a little, but so did the version without baking powder , but I think it actually had more to do with the temperature of the dough, this dough is more room temperature when women know they are definitely more brown than the cookie inside the Twix.

I'm deciding not to worry about it because I think it's really important for the flavor. I love shortbread cookies, you're okay, so that's without this, not only is there not a big difference. I don't think the stuff that the bacons bring in necessarily adds much or helps the texture wives, it's pretty good that way. It could be a little bit drier so I'm trying to isolate it so you can try it I want to know your opinion oh yes it's all good here now you just can't look when you eat it yes the essence of the butter is so intense and pure on the cookie thanks for the permission I think I thought I feel good about this night jobs yeah, cool, right, that was weird, not that hard.

I feel like today might not be the day it ends. In which case, this is the second day. I just want to do a quick experiment. This is what I want to try, basically shaving the sides using a fine grater like this just to see if I can lighten it up and it works pretty well. It surprises me a little. straight a little wavy which looks great so now at least I have some sort of backup plan if they don't bake with really straight sides. I don't have to keep doing this part, it's fun and satisfying.

I'll tell you about the caramel while I do this. A while ago I made a recipe that appeared in the magazine for a salty chocolate. What is a salted caramel chocolate cake? The caramel had to be soft enough to be able to cut, but it was also fed with foramina, it came out like it oozed out of the cake right away, it's just corn syrup with sugar, a little bit of water and then it's fine, so this is the caramel, it's still warm, but you can see it's firm enough now as I can. I roll it up and work with it, so it's good.

I'll try it, it's like 1000 times better than the caramel in the Twix. The best thing I can do is pour the caramel into a mold and then let it set and I can. cut it into a bar shape to match the cookie, the length of the cookie is almost exactly the width of the mold, that means I can cut it. I have these three candy molds already making, but I want to put them in the refrigerator so they can harden really quickly and then I think I'm going to move on to the last thing I'll probably be able to do today, which is try to combine the candy and the cookies, you say candy, what do you say, what do you say? people say all different things carmel car no caramel caramel there's a right way I don't know um there's a right way I like your attitude there I am if there's a way to say it oh look at the leg it's okay so just that Well let me Grab the shore, oh yeah, sorry we didn't save you.

Take a bite. Yes, it's not dry enough. In fact, I'll take them again tomorrow and really dehydrate them. I love shortbread cookies. I'm afraid they are a little short and cute. ready and oh my god Claire you have to have the holes, no, but I'm getting into the holes, why do I have to have? I said I forgot about the little pieces and the previous cookie today apparently isn't great, thanks actually, where do you want to hold that torch for me? This is difficult to cut because it is very sticky, don't get too close to your face to cut. the candy, which isvery sticky and a little firm you're going to heat up my knife you know I can't turn it on I know I never understood that to be honest what do you mean it's like I don't want this on my camera right I don't even want explain why, but it is in a circle, there is no right and left, only clockwise and counterclockwise, so which is right?

Turning it to the right is the other direction, so if you are under a car and it is like that, you have to turn exactly to the right, there is no point in using left and right when it is a circle, it works perfectly, done, I tell you to look well, thanks for finally explaining that. I never understood it left-handed loose the knife is stuck not good all right the camel is very firm what I wanted I'm worried that maybe it's a little too firm to sink your teeth into I want it to fall a little above the cookie so I'll try warm it gently.

I hope I don't regret this part and I hope that when I lose it it will also stick and adhere a little to the cookie, wait a minute, I forgot that again. I'm very happy with it. It looks pretty good. Do you think the candies are a little thick? But I'm not so worried if there's an extra millimeter of caramel in terms of thickness. Wow, so far you're at 8 inches, okay, oh my gosh, oh gosh. God 9/10 yes, I'm afraid so, well you haven't made the chocolate yet, that's right, so I'm going to put the caramel back in the pan because I'm happy with this, it was a good useful test, so we'll get back to it. cookies and we'll use the grater to keep filing those edges, we'll turn them into nice bars, so this could be a moment like most episodes where we get the dehydrator and bake the cookies to the point we want.

Bake them and then let them dry completely. I have never dehydrated a cookie. I don't really know what it would do to the texture. I figure that's just what I think it would do, just give it that super crunchy touch. Okay, now I can. just sit here and peacefully, strangely comforting, shave the sides of the cookie. I really like having all of these nice uniform, straight-edged cookies. I want to put them in the dehydrator, so I'm going to take that and set it to Make Me Look Like The Incredible Hulk because it looks bigger. I think today went very well.

I actually got a little further along than I thought and I think the caramel and cookies are in a good place. I hope in the morning I can focus on that. assembly part and I think it would be ambitious, but the goal could be to sign them up in the afternoon, let them settle and then finish tomorrow and one day it will come out damn, let's be so skeptical it's going great, what could go wrong. I don't think there's a cursor that third day, that's something other people talk about, but that's the idea that I come in on day 3 feeling like all I have to do is finish, maybe a couple of final flourishes and then disaster strikes and I have to start over first.

First I want to look at the shortbreads that have been dehydrating at a very low temperature all night. I like the way it looks when shaving the sides, they look so smooth and regular. There we go left, Twix and right, twigs, all good. I think that's seeing if I'm in a good place with the cookie size. I think it has the right amount of dry. It crumbles really well, like it turns into really nice little buttery crumbs, which I think is important when it's all together. I think the place to start today is. just take my second dough and roll out a few more bars and we're baking them and then I have a lot of cookies to work with by the time I'm putting it together that's usually not what I do.

I love this part, my favorite part of your how to cut out the biskits things, yeah, what's your I'm eating? I'm fine, yeah, I'm going to check this out yet, okay, what I'm thinking of doing is cutting crosswise to get candy strips of the correct width and length for the cookies. I think what I'm going to do is make like a little paper. which covers like a little sleeve for each candy bar and I want to put it back in the mold like this to have that little edge of paper between each strip of The candy will put them back together and while they're in the mold, I just have to make 19 more of these to fill both loaf pans, so there are actually 11 in each for both pans, so let's look at the cookies.

I'm a little excited because it's time to merge our caramel and cookies. There was that weird chocolate layer between the cookie and the caramel that I'm skipping because I think I can make the caramel stick to the cookie. It's my own, so my plan is to take the blowtorch to soften the top layer of caramel, oh damn, I've got the parchment paper on fire and the caramel isn't even a little bit hot, okay, the blowtorch is a bad idea, oh , he's still there. Come on, I'll try to fix it with a heat gun. It's good, it's working, it's definitely smoothing out the surface and I'll apply the cookie face down on top of the caramel and press gently so they stick well, that seems really good.

I want. the cookie is really there, yes, I have never had a better time. I think the

gourmet

makes it very clean and everything fits oh she's nothing or the gourmet makes it work so it looks really good. I'm going to put this in the refrigerator. so that the caramel sets and sets really well, I'm going to move on to the chocolate phase, yes, we're going to temper the chocolate and then we're going to set up our immersion circulator because I'm going to try to do it in a vacuum. Chocolate tempering, like the 100,000th time on this show, is where you melt the chocolate and bring it down and then up again to certain temperatures to get a chocolate once it cools that has a sort of snap and shine to it.

Tempered chocolate is good because when you pick it up, it doesn't immediately start melting on your fingers and is sturdier and forms a better coating. I feel totally different about tempering chocolate at this point. I don't really care, I know I have to do it. I better get this over with. This is the fourth time I've tried tempering chocolate in this program. The fourth or fifth, I don't remember the third. We did it with Snickers. We did it with Almond Joy, which is a disaster. It is not tempered because. It's still liquid, of course, I have no idea what went wrong.

I did everything he said, getting harder, not easier. One thing that was a good learning from last time was to use the vacuum sealer and this plastic tube to create a kind of improvisation.

pastry

bags so what I want to do is make two different bags of chocolate one will be a larger bag and that's what I'll use to cover your Twix on top and the other will be a little bit smaller bag just to put any chocolate on the bottom, alright, it looks great, so here's the triangle, so once it's all melted I'll be able to use it as a piping bag.

This way, I'm going to put this in the water so it starts to melt and then this will be bigger. chocolate bag oh damn that's wrong I forgot to put another bag Heelers forgetting something I actually didn't know I was forgetting something right the last time I put another bag damn wait no I have to care because it actually works. much better if there's a bag on top, it really helps prevent water from getting into the chocolate when it comes out of the bag, and those two things don't really mix well, there we go, so I have to wait for this whole thing to go up to 115, they will be completely melted and I really want to unmold my twitter so mission accomplished because the candy has stuck really well to the cookie at this point I'm just holding the candy it's not separating on some of them the candy is a little bit more longer than the cookie itself, so I'm going to trim that as well, I don't want too much caramel overall in relation to the cookie.

This show is 75% handmade, but that's why I like it, so now everything I do. What I want to do before I put this back in the refrigerator to cool is use the heat gun to soften those candy edges a little so they're not at such a right angle and look so good in the refrigerator, like this that really clever. again just massaging the chocolate to make sure there aren't any pieces of chocolate that have melted yet and are too hard. Okay, I think this is good, so I'm going to remove it. 84 I'm going to sit here just massaging the chocolate to make sure that everything if the bag reaches this temperature or I'm going to turn it up again now 19 I want to add that you constantly take I'm going to take out this smaller bag, dry it and take it out of the outer bag and go to do the temperament test with a little offset spatula just to make sure it's pretty good, it's not so much that it's shiny, he said, there's like a satin finish, I'm not sure I've actually done that.

I feel hopeful that I am doing the BA. I'm covering the bottom parts, so here's my plan, basically, one by one, a strip of chocolate on the bottom and then a precedent, so spread it out, that's it. Yes, Deline, you want to take out a real Twix and we can look. on it, the bottom is maybe a quarter of the thickness of this. Oh, interesting, okay, I can lose a lot of weight. Okay, so I'll come back in about ten minutes and double check how they look at the bottom. I kinda liked the use of the SIL mascot, it's a steel mascot that has a pattern on it which is cool because I think it's a bit reminiscent of the pattern on the bottom of the Twix.

Now I'm going to work one by one. one and I just use a little paring knife to trim off the excess chocolate, so I'm going to put them back in the refrigerator to cool for a few minutes before I start wandering around, maybe I should freeze them and then they'll get really cold. let me freeze after just a couple of minutes in the freezer. I think they were definitely cold enough and I think we're ready to put our robes on. I'm trying to work quickly. My main concern right now is that I'm using too much. of the chocolate and I won't have much left for the second exchange.

The first one looked great, but it's definitely shipping quickly with such cold candy. Damn, you should never have frozen them where the attached ones will go. Now the problem is that others have prepared too much to give it texture. I want to talk about it. I hate chocolate ones. I won't do it anyway. I don't want it to be made clearly. I'm not going to say anything, just give me a second. to process why did I make so many at once? Some of them look good, but I think basically the problems were the following: The chocolate was prepared super fast, like you had to go back and forth.

I'll be Brad. I can't, you know I wanted to. I liked setting it slow enough that I could go back with an offset spatula and make a little pattern on top, but set it up and almost immediately I should have done like two at a time and now I'm really worried because I think the layer is so thick, the least I know is that I tempered the chocolate. These were the last two I made, so they were the slowest chipset. I was trying to look for something similar to that in all of them and it didn't really work fried now. ready because now I need, I need, I need your sympathy I'm not happy, very unhappy, you guys are ruining a big yes, the chocolate is not completely ready, well what let this happen?

Well, they break the carburetor, dad, are you going? Yes, this is it. get you out of my misery delicious treats it's a delicious candy it's not a Twix it's okay they don't know how it tastes I think you're very close it could just be the amount of work you do it you were like you were far away Outside, you've done something different, so come closer. I didn't say you were far away. Do you think if I put a heat gun on it and drop it? I think it's worth a try. I think you're going to make peace.

I think it's It's going to be difficult to control, yeah, okay, so apparently it worked very well. I want to transfer this one because I love the way it looks like he wanted to get more heat from the gun by aiming at other bars, so I'll try to remove it and put it on this scroll, well, he heard himself laugh, he was in bed ten minutes ago. He couldn't speak and was going to throw something at the director. Now I feel a little better. This process is really fun. Thank goodness heat guns do that. the program without it, I want to have them in the refrigerator before anything else happens to them so they can really finish setting up, at least they look clean and uniform, this was more of a first step, I think for the final, so now You know, it's not that bad. not exactly where I want it to be definitely definitely has an appeal I guess it's going to be okay I'm over it now but I still have 10 more that are discovered and I can code again tomorrow and some kind of chocolate and I hope those are the best ones yet and I can avoid some of these problems.

We can look at the ones we saw yesterday, just see what they ended up looking like and what that chocolate looks like. It's not tempered because it was tempered and then to send it I reheated it and that reheating broke the temper you have your patented slightly holographic my patented in fat flower yes exactly good talk so true, of course, she is brilliant and everyone says we don't know howgot that you're in Destin uh hello well if this doesn't work that's what I'm going to do at the end of this episode if you two met I did it on purpose yeah with Avid's patented shot okay I'm curious and Sure you covered this if you have the ability to separate the candy from the cookie, damn it Carla, because that wasn't part of it, then yesterday Brad said if it doesn't have the cutlets on the top and it is then I don't want it if I If they had said the candy nibble thing then I would have put a layer of chocolate between the cookie and the candy which they did, they did and I skipped the holes, whoops today!

Take the second half of my bars, the cookie with the caramel on top that has been in the refrigerator and I'm going to do it all again. Lisa's tempering seemed to go well. I want the bars to be cold, but they will be. refrigerator cold not for circle I think I'm going to create a lot of smaller chocolate bags so I can go two at a time and cover them carefully and then I'm not worried about the chocolate hardening too quickly. Hey, I'll do it. I'm going to do a temperament test. I think it's tempered. I think it's okay.

That's just what I'm doing differently, as I'll be focusing more one-on-one. one and I'm also going to use displacement and I'm going to work more on the coverage everywhere one by one oh no it's going up really fast okay I'm not going to do any texture on this one because I think it's still a one little cold let me try another one. I have to work even faster than I thought. Well, this is not easy. No. What went wrong is that it is setting up so quickly. Now I have to immediately go in with the offset to clean up the excess. maybe then I'll do the little scratching and then I'll do the taps and I think that'll give me what I'm looking for overall.

I think I did the best I could under the circumstances. I'm finally feeling good about the sous-vide chocolate tempering method. I feel good about the overall shape and dimensions of everything. I think you know that it is not identical, but it is very similar to the Twix compared to the original and I am glad to have made some very delicious shortbread cookies, with very good caramel and well-tempered dark ones. chocolate, so I think all the components work as they should and have a purpose, they could look worse, there we go, that's what I'm going for Feenie, take the knife, we have an open cut, wait, don't you want to try it? on the post, do you want to try eating out, let's do it?

Carlo says you want to try to eat a candy off the top. Why are there no points there? Well, good job, okay, separation past, okay, melting in my hands, oh Claire, the original. oh, is that what's going on, no, we're going to get on with it when you bite it. I like, oh my gosh, you do a good job of imitating the twigs, but I guess that's not the show. It depends on the clarity, because I think you've cleared up a nervous, nervous when I say Trixie, yeah, you did it, Trixie, thanks, that's entertainment class, aha, well at least I can make some caramel, wow, this is much better, yeah, no one said that yet.

Okay, really Braddock, fuck, buttery. I don't agree, no, no, no. no, I know, I mean, I wasn't very exactly, I think the most successful part of this was the caramel, which funnily enough I only got right once, I think the chocolate is clearly like Serperior, oh, they'll say good-natured. but yes thank you my only criticism of this is that I think there could be more cookies, I actually feel like I disagree because I would say even Rosie has a lot more flavor in that much less cookie mhm it's perfect it's the perfect balance , so it's OK.

I love it, thank you, appreciate the help, thank you, this wasn't so much the Twix making episode as it was the chocolate tempering episode. I'm going from terrible to maybe approaching halfway decent, so there's a desperate moment when I realize something. it failed or it didn't work and I know I have to do it again and then I get super frustrated and irritated, but doing it again always turns out better, so that's less than all of these. Here's how to make Twix gourmet for Make the cookie in the bowl of a mixer fitted with the paddle attachment with two sticks plus three tablespoons of room temperature unsalted butter and three-quarters cup of granulated sugar until smooth and combined, add two and a half cups all-purpose flour, one-third cup white flour. rice flour and a teaspoon and a half of dunloe kosher salt until combined, wrapped in plastic and chilled until cold, roll out the cold butter dough until it is just a centimeter thick and cut into 1 .8 centimeters wide and 9 centimeters long and baked at 325 until pale and crispy all over, let them cool completely, use a fine grater to scrape up any jagged edges and create smooth, even sides, place the cookies on a dehydrator and let them dry for about 30 minutes to make the caramel combine one and a half cups of sugar 2 tablespoons of corn syrup 1/8 teaspoon of cream of tartar and a third of a cup of water in a small saucepan and stir over heat medium to dissolve the sugar, bring to a boil and cook, brushing with a

pastry

brush, until obtaining a dark amber caramel.

Remove from heat and stir in 6 tablespoons unsalted butter, one-third cup heavy cream, and 1 teaspoon kosher salt. Place three standard loaf pans with parchment paper and grease or caramel in a pan to a depth of about four centimeters and chill until the caramel is set. Remove candy from the pants and cut it crosswise into bars about 1.3 centimeters wide, place each cookie on a strip of candy and use a heat gun to gently heat the candy so that it softens and collapses slightly on the cookie, chill while tempering the chocolate temper the chocolate both the bottom of the cookies and a thin layer of chocolate on top of the baking sheet still lined with pet, chill to set the chocolate and trim excess chocolate around the sides of the cookies , place the tempered chocolate over the top of the cold cookie and caramel and quickly use a compensator. spatula to texturize the top of the bar cool until set what the type of fun is when it starts difficult what do you call something that is not fun in the moment and is not fun later I just suck Simon, I'm just stuck like a real fun that I have had in this program nothing comes to mind