Malteser Slice | 10 Minute No-Bake Recipe (2024)

FAQs

How to cut caramel slices without the chocolate cracking? ›

How do you keep chocolate from cracking when cutting? Add 1 tablespoon of oil to the melted chocolate – this makes the chocolate topping slightly softer so it doesn't crack!

Maltesers are made in two stages. The inner crunchy part is made by making small pellets of a dough like mixture. This is placed in a low pressure container which forces the bubbles in the mixture to expand, making the pellets larger. The pellets are then coated with chocolate and polished.

Or do you allow crushing of the balls or boxed in order to squeeze in as much as possible? No, no crushing. If a bathtub is about 60cm tall and a Malteser is about 15mm in diameter, that's about 40 Maltesers high: I think a Malteser would support the weight of 40 others without crushing.

Try milk instead.

If you don't want to make a special trip to the store, you can use whole milk with an extra tablespoon of butter in place of the heavy cream. It may not be quite as thick, but it will work in a pinch!

In summary, the ingredients that makeup Maltesers are simple yet perfectly combined to create a deliciously unique taste and texture. The malt honeycomb centre and smooth milk chocolate coating are a match made in heaven, and the addition of soy lecithin ensures that each bite is perfectly crunchy and satisfying.

Milk chocolate (70%) with a honeycombed centre (23%). Fairtrade Foundation - Fairtrade cocoa, sugar and vanilla: total 50%. Cocoa and Sugar maybe mixed with non-certified cocoa and sugar on a mass balance basis.

It's design is to make it easier to close the box and if you wish, dispense one Malteser at a time.

And it's not just Cadbury that is shrinking the size of its chocolate. It's rife across the industry, with everyone from Mars Wrigley to Hershey's doing it – bags of Maltesers have reduced from 189g to 175g, Galaxy bars weigh 10% less and Hershey's Kisses are now a couple of ounces smaller than before.

Maltesers consist of a spheroid malted milk centre surrounded by milk chocolate. Maltesers are sold in a variety of packaging, including plastic bags (ranging in size from small 'fun-size' upwards), larger cardboard boxes and tubes, and plastic buckets (ranging in size from medium to very large).

What's the best way to cut caramels? ›

Cut: I like to use a stainless steel scraper to get perfectly even lines. Wrap: The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature. Cut soft caramels into small pieces then wrap like a tootsie roll in wax paper, if desired.

To achieve clean and neat cuts on chocolate bark, it is important to use a sharp knife. Dip the knife in hot water and wipe it dry before making each cut. This helps to warm the blade slightly, preventing the chocolate from cracking as you cut through it.

If you have added too much butter to your caramel sauce, you may find that it is too oily or it might even begin to separate. To fix this, add 1 tablespoon of either water or milk and stir while cooking over medium heat. Adding 1-2 Tbsp of a simple cornstarch slurry may fix the problem, as well.

First things first, make sure you're using the right type of chocolate for cutting. Dark chocolate tends to be more brittle and prone to cracking, so opt for a milk or semi-sweet chocolate instead. These types of chocolate have a higher fat content which helps them maintain a more pliable texture.