Kā pagatavot Dadifee konfekti3

As the toffee set it would take on the shape of the narrow space between the bowls. After that it would be a simple matter of spooning in hazelnut chocolate (we used Nutella) and capping the all-conquering confection with a disc of cooking chocolate shaped in a baking tin.

Using a kitchen thermometer the toffee was heated to hard boiling temperature (120 degrees C) and poured into the outer bowl. A slightly smaller mixing bowl was then placed inside and pushed down, squeezing hot toffee into the gap, and was held in place until the toffee had set.

By the time the crowning chocolate disc had been put in position the caramel shell had split. Twenty minutes later several other splits had appeared and the Nutella filling had oozed out onto the plate.

It was a difficult and ultimately disappointing snack-pimping debut for both of us, but we remain undeterred. See you sometime soon for another pimp!