Choco Blocks

About Choco Blocks

Ingredients

• Dark chocolate, grarted ½ cup
• White chocolate, grated ½ cup
• Brown sugar ½ cup
• Refined flour 1 cup
• Oats ½ cup
• Cinnamon powder ½ tsp
• Baking powder ¼ tsp
• Salt ½ tsp
• Chopped nuts and raisins ¼ cup
• Honey ½ cup
• Oil ½ cup + to grease
• Vanilla essence ½ tsp

How to Make Choco Blocks (Stepwise Photos)

Method

1. Preheat the oven to 170º C. Grease a baking dish with some oil
2. Mix together brown sugar, refined flour, oats, cinnamon powder, baking soda, ¼ cup dark chocolate and salt in a mixing bowl.
3. Add nuts and raisins, honey, oil and vanilla essence and mix well.
4. Put this mixture in the greased baking dish and press the mixture well.
5. Keep the baking dish in the preheated oven and bake for 25-30 minutes or till the top turns brown.
6. Take the baking dish out of the oven and set aside to cool for 10-15 minutes.
7. Take the remaining dark chocolate and white chocolate in two separate bowls and melt them on a double boiler.
8. Demould the cereal bar from the baking dish and keep it inverted on a large plate with its smooth surface facing up.
9. Pour melted white chocolate all over it covering the total surface. Put the melted dark chocolate over the white chocolate in a few places and make a zig-zag design with a toothpick. Keep it in the refrigerator for an hour to set. Take it out of the refrigerator, cut into slices.
10. Arrange them on a serving platter and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps