Dime was a little tricky to come by today; I had to go five different shops before I found some. Even once I had done so, I realised that, as there is not a lot of chocolate in a Dime Bar, the crunchy caramel inside would quickly burn if I tried to melt it on its own. Luckily, Waitrose sell some Milka Swiss Chocolate with real Dime (Daim) Bar pieces in it, which has a much higher chocolate to Dime crunch ratio.
Here's the recipe:
Dime Bar Liqueur
Half a 100g bar of Milka Swiss Dime Bar Chocolate (£0.98 for 100g in Waitrose)
One Dime (Daim) Bar
60ml Semi-skimmed Milk
60ml Double Cream
Melt the Milka Chocolate in a Bain Marie with a splash of milk.
Whilst waiting for it to melt, crush a Dime Bar to pieces with a pestle and mortar until you get Dime Bar dust.
Whilst continuing to stir the mix,
add the semi-skimmed milk,
then the double cream,
then the Dime Bar dust.
Keep stirring until you have a smooth mixture.
Remove the mixture from the Bain Marie and add the vodka.
Allow to cool, bottle and keep in the fridge.
The key to any of these liqueurs is to try and get the end product to taste like the chocolate bar that you are emulating. This one has a mixture of milk chocolate and hard caramel on the nose, just like a freshly snapped Dime Bar. The taste is like liquid Dime Bar in a glass: smooth, creamy chocolate, slightly salty caramel and buttery burnt sugar. The alcohol also adds a very slight warmth at the end.
What's next? Probably a Caramac Liqueur but suggestions are welcome.
* In continental Europe, Daim Bars have always been known as such; however, up until a few years ago in the UK, they were known as Dime Bars.
** My ultimate was the Champagne Crunchie (discontinued about 10 years ago), although I also quite like Twix and Kitkats (when riding a train).
I'm going to attempt a mint aero vodka. The method I had been show was to bottle everything then sit it in a body temperature bain marie. I have also heard of starbursts being infused in the same manner.ReplyDelete
Let us know how you get on!ReplyDelete