{"id":10603,"date":"2017-06-12T10:03:07","date_gmt":"2017-06-12T08:03:07","guid":{"rendered":"https:\/\/ichkocheheute.de\/?p=10603"},"modified":"2023-11-27T10:25:36","modified_gmt":"2023-11-27T09:25:36","slug":"xxl-lion-selber-machen-homemade-giant-lion-bar","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2017\/06\/12\/xxl-lion-selber-machen-homemade-giant-lion-bar\/","title":{"rendered":"Homemade Giant Lion Bar"},"content":{"rendered":"

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Lion is a chocolate bar consisting of a waffle core coated with caramel, wheat cereals & milk chocolate.<\/p>\n

In today’s post I will show you how to make a Giant Lion Bar at home. Have fun baking!<\/p>\n

Homemade:<\/strong> Homemade Giant Lion Bar<\/span>
\nDifficulty:<\/strong> Medium – Difficult
\nPreparation Time:<\/strong> 4 hours (incl. cooling time)
\nOur Recipe rating:<\/strong>
\n\"5von5\"<\/p>\n

\"Homemade

Homemade Giant Lion Bar<\/p><\/div>\n

\"Homemade

Homemade Giant Lion Bar<\/p><\/div>\n

Ingredients for 1 Homemade Giant Lion Bar<\/span>:<\/strong><\/p>\n

    \n
  • 350 grams milk chocolate<\/span><\/li>\n
  • 300 grams vanilla waffles<\/span><\/li>\n
  • 75 grams white chocolate<\/span><\/li>\n
  • 200 grams sugar<\/span><\/li>\n
  • 130 grams dextrose<\/span><\/li>\n
  • 200 milliliters cream<\/span><\/li>\n
  • 75 milliliters water<\/span><\/li>\n
  • About 50 grams wheat cereals<\/span><\/li>\n<\/ul>\n

    Required kitchen gadgets, helper & preparations:<\/strong><\/p>\n

      \n
    • Loaf pan (length ~30cm)<\/li>\n
    • Pot + suitable bowl for the double boiler or use a microwave to melt chocolate<\/li>\n
    • Baking paper<\/li>\n
    • Cutting board<\/li>\n
    • Brush<\/li>\n
    • Large pot for the caramel<\/li>\n
    • Whisk<\/li>\n
    • Candy thermometer<\/li>\n
    • Flat Tupperware container (length ~30cm)<\/li>\n
    • Cling film<\/li>\n
    • Knife<\/li>\n<\/ul>\n

      Instructions for the Homemade Giant Lion Bar:<\/strong><\/p>\n

      First, line a loaf tin with a sheet of baking paper, melt 150 grams of milk chocolate and pour it into the tin. Spread the chocolate evenly over the bottom of the mold with a brush, then place the loaf pan in the refrigerator to cool. After about 30 minutes, take the loaf pan out of the refrigerator, remove the baking paper and place the chocolate plate on a kitchen board.<\/p>\n

      Melt 75 grams of white chocolate over a water bath (or in the microwave) and spread a strip of white chocolate in the middle of the chocolate plate, now gradually “stick” the first layer of vanilla wafers onto the chocolate, making sure that in front of and next to the wafers 1 centimeter remains free. Then melt the white chocolate again and stick another layer of vanilla wafers on top until all the wafers are used up. Then place the bar in the refrigerator to harden.<\/p>\n

      Meanwhile, for the caramel layer, put a pot on top and add 200 grams of sugar, 130 grams of dextrose, 200 milliliters of cream and 75 milliliters of water. Heat everything over medium heat and stir with a whisk until the sugar has completely dissolved and the caramel mixture begins to simmer. As soon as it is simmering, stop stirring and brush the sides of the pot with a brush and a little water to wash off the remaining sugar that has accumulated on it due to stirring.<\/p>\n

      Then let the caramel cook without stirring, checking the temperature every now and then with a candy thermometer and as soon as the caramel has reached a temperature of 120\u00b0C, remove the pot from the heat and pour the hot caramel into a flat tupperware bowl lined with cling film (length ~30cm) & let it harden completely at room temperature and afterwards in the fridge or freezer.<\/p>\n

      Lift the cooled caramel plate out of the mold, peel off the cling film and then cut it into 3 equal-sized strips with a knife. Place the caramel strips on the left, right and above the waffle core and press carefully. Run your fingers over the caramel and press a little to cover the front and back of the waffle core as well with caramel until the entire bar is covered in caramel.<\/p>\n

      Finally, press around 50 grams of wheat cereal all around the caramel and brush the entire bar with 200 grams of melted milk chocolate. Then place the finished XXL Lion in the fridge to harden. As soon as the chocolate is solid, the bar can be cut and served! Have fun imitating!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n