Chocolate Weetbix slice - Quick and easy recipe (2024)

FAQs

How to stop chocolate cracking on a slice? ›

Allow the slice to set in the fridge (preferably overnight before cutting). Remove the slice from the fridge and place onto a chopping board 30 minutes before cutting. This will allow the chocolate to soften slightly which prevents it from cracking. Use a knife to gently 'score' through the chocolate layer first.

Take your slice out of the fridge for 30 minutes before you cut it into pieces. Knife Recommendations - use a small serrated knife to score straight lines through the chocolate layer. Then use a large flat knife to gently press down through the caramel and base layers.

Weet-Bix as the crisp and crunchy crust of a frittata? Brilliant! Weet-Bix™ cookies are a tasty wholegrain biscuit, great for the lunchbox or afternoon snack. A wholesome snack at home or on the go, with a cheeky hint of chocolate and peanut butter.

2 Ways to Prevent Chocolate Coating from Cracking

A good place to start is by adding 1 part of neutral vegetable oil to every 6 parts of chocolate. I.e., for 1 kilogram of chocolate, add 150 grams of vegetable oil such as grape seed or sunflower oil.

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!

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.

High in fibre, low in salt & fortified with vitamins & iron, Weetabix Chocolate is a fantastic breakfast option for children of all ages.

Is Weetabix good for fat loss? Weetabix can be a beneficial part of a fat loss diet due to its high fiber content and low sugar levels compared to many other breakfast cereals. High-fiber foods help promote satiety, which can reduce overall calorie intake by keeping you feeling fuller for longer.

Produced in the UK since 1932, Weetabix is the British version of the original Australian Weet-Bix. Both Weet-Bix and Weetabix were invented by Bennison Osborne, an Australian.

What can I use instead of Arnott's Marie biscuits? Any type of sweet, plain tea biscuit will work. In Australia, Nice, Scotch Finger, Arrowroot or plain (not chocolate coated) Teddy Bear biscuits can be used. Elsewhere, Digestives or Graham Crackers are a great alternative.

Can you freeze cake for a year? ›

This will depend on the type of wedding cake your are planning on freezing. A traditional fruit cake can be preserved for longer than a year however a sponge cake (especially one with fruit and cream) will not hold up as well. "With a sponge cake, we wouldn't recommend freezing for longer than one month.

All deli meats can be frozen. Cured meats, like sausage, bologna and bacon, tend to hold up the best, thanks to their dense, hearty texture and lower water content. Freezing roasted turkey, ham, chicken and other deli meats is still possible, but the meat may be slightly wet upon defrosting.

For bars or blocks, it is best to cut in a straight, downward motion using a sharp knife. For round or irregularly shaped chocolates, a gentle sawing motion with a serrated knife may be more effective to prevent cracking.

Put both knives into a large measuring cup, add boiling water onto the knives, and before cutting the chocolate or the dessert into pieces, wipe the knife with a towel. The warm knife will easily cut through without cracking.

Gently heat both broken surfaces with a lighter very briefly until the surface looks wet. Place both pieces of chocolate on a flat surface and gently press together. It is important to do this quite quickly before the chocolate sets again. Hold gently for around 5 seconds to make sure the pieces are stuck together.

Funnily enough, it's super simple. First boil some water. Second, very slowly, as in 1-2 tsp at a time add in the boiling water and whisk the chocolate vigorously until the mixture is smooth again. The hot water will essentially melt the clumps back to a liquid consistency.