This method can take quite some time; between 10-15 minutes, so be patient. You can place the bowl within a second bowl of cold water. B ut be VERY careful as even a drop of water in with your chocolate can cause it to seize. I've yet to meet someone who doesn't like caramel slice. There's something about the crisp base and chewy caramel centre which is just too hard to resist! First, melt the chocolate over a double boiler (a heatproof bowl set over a small pan with a little simmering water. Make sure the water doesn’t touch the bowl at all, or you’ll burn your chocolate) until it reaches 50ºC/122ºF (or 45ºC/113ºF for white and milk chocolate). Top tip: Use a bowl/container that doesn’t retain heat for this method – like a microwave-safe silicone bowl. Glass bowls hold on to heat a lot, so it can cause overheating.

She reminisces of the times she would borrow her friend’s ID who looked nothing like her to get into clubs. “There were no camera phones, it wasn’t about going out for the pictures, it was about dancing the night away, ” she said. Cake: This cake can be baked into one 9×13 pan for about 35 minutes, give or take. Layer the batters, use a knife to swirl.

Wispa Gold Chocolate Bar 48g

About M-Two, Dave McLaughlin remembers: “There was loads of bouncers always on the door and the queue was huge. The dance floor was brilliant and the music was really good in there as well. They had like R’n’B and Hip Hop.” Reminiscing of his misspent youth, he continued: “We’d go to a friend’s house first for pre-drinks, then get the bus into town and drink pitchers at Paramount before the club.” There was such a buzz around these events every time they were on. The dilemma of what to wear, when to go, where to meet, what time the performances were on, who was Queen of the night (the winning performer that night) was honestly playing on a loop in my head everyday.” Ali Saeedian Here’s some of the gone but not forgotten club nights around Greater Manchester and tales of the shenanigans that went on there – from the partygoers that were there. Chris Lambley The Pav

The third temperature is the one you MUST stay below to avoid breaking temper! Keep the chocolate at the third temperature (or slightly below) while you work with it. Why and when do you need tempered chocolate? Using a clean, dry spatula, gradually add the remaining unmelted chocolate (as chunks or grated/shaved). Stir well until the temperature drops to 28ºC/82.4ºF (26-27ºC/79-80.6ºF for white or milk chocolate).Also, DON’T use chocolate chips containing any extra ingredients specifically there to help them maintain their shape during baking. They won’t melt down smoothly.