– Hey folks it’s Barry here.
Welcome to My Virgin Kitchen.
Today we’re doinginstructional-style giant food.
It was my plan to writethe last three days off to make Chloe here, don’t worryshe doesn’t know about it, a giant kinder egg.
That was my plan.
If you went to summer in the city, I told you I was gonna do.
Unfortunately it hasn’t happened because they ordered a giantpolystyrene egg from China and I had an email saying it’sgonna take weeks to arrive so I’m still gonna do thatand I might even end up making my own egg shape.
To counter that, I wasn’tgonna waste the days, I was gonna use up myfull giant food allowance.
All right? This is the Daim bar.
I’ve done a homemaderecipe on this before.
It used to actually bespelt normally, Dime, but I think they made it more European to save on packaging costs, and there used to be an amazing advert where they talked about an armadillo.
But with these instructional-stylegiant food videos, which I’m planning on doing more of, we’re gonna go all outand make wrappers too.
So check this out Oh yeah! You see that? That is a custom giant Daim bar and I’ve made it roughly tothe mould size that I need so hopefully it will work It’s basically two sheetsof tin foil glued together, sprayed with somethingcalled etcher primer, which sticks to the aluminium surface and makes it more paintableso the paint won’t peel off.
You then use acrylic paint.
This is exactly what I did.
And now James has got a new job, I find it hard to actually evenmeet up with him as a friend so I’m finding I can put more time into putting things togetherlike wrappers and stuff and making these hopefully even better, rather than rushing.
Here’s a little montage of how I did it.
(upbeat music) That’s pretty cool right? So all I did is let it dry overnight and I’ve glued it together witha little bit of an opening, like so, and we’ve got ourselvesa giant Daim bar wrapper.
I’m gonna start makingloads of wrappers like this.
Look at that! The coolest wrapper since Vanilla Ice.
(upbeat music) Oh and incidentally, my new cookbook, which is just there,available on Amazon worldwide, has got five exclusiveDIY giant food recipes for you to try, so maybe check that out.
So this is the biggest baking tray I have.
It is 43, no 44 centimetresby 30 centimetres.
Okay? This is good, it justabout fits in my oven, not I need to bake it, butit needs to fit in my fridge and that’s fine.
So first thing I’m gonnado is get some butter and just basically greasethe bottom of the tin.
Wah wah wah wah wah.
So hopefully you guys canget a hold of all the tins and the stuff like this, I’m gonna give you the exactmeasurements and recipes so you can try this for yourself.
It’d make a pretty cool, fingers crossed, birthday cakey thing.
Gonna let that sit in there.
Letting the butter do the hard work, so I’ll trim around the edges.
Hopefully you can see ourstandard size Daim bar, which now looks minusculecompared to our main filling, ah yeah, it’s gonna be big.
So let’s make the filling.
The filling is a pan,500 grammes of butter.
It butter taste nice.
We can actually start to putit on a low flame already, just begin to melt the butter.
It’s at room temperature anyway.
This is a whole kilo, ohmy god, of caster sugar, and for now this is some golden syrup.
We’re gonna need approximatelyeight tablespoons of this.
The only other filling that goes in there, really gives you that dime bar texture, is ground almonds.
So that looks really cool right now.
I’m very excited by this.
This pan is gonna get insanely hot, okay? We need to keep stirring it,so the sugar doesn’t burn and stick to the pan.
If you keep minglingit through the butter, it’ll merge with the syrup and sugar and it should get a nice sort of like, caramel-ey, syrupy thing.
In short, all we need to do, is just let this mingle together and become one big sugary,buttery mass for now.
You can see it’s starting to melt already.
Oh yes, look at this, it’slike a big sloppy custard.
So it’s all mingled together.
All we gotta do now is keepheating it and warming it.
It should bubble pretty soon.
You see that bubbling folks? That is starting to get really hot sugar.
That’s like what they used to use in like mediaeval battles and stuff.
When they’d run out of bow and arrows, they’d use Daim bar mix, honest.
So we’ll bubble thatfor like five minutes.
Does look like something fromGhostbusters or something, and to one side Homer and I, huh, have got some ground almonds.
500 grammes, that’s a lot of almonds.
If I was a, do squirrels like almonds? I think they do.
But if I was a squirrel,I would like this.
Oh my god, huh! All right, all right, shouldn’thave taken my eye off that.
Should have taken my eye off it.
That’s good, that’s good.
Oh no! (laughing) No, ah, okay, okay, wecan get around this.
Give me back my lid.
Yes, the ladle has rescued the lid.
All right, we’re back, and somehow we’re caramelising our ladle.
Gonna use my better spatula.
Oh please don’t burn, please don’t burn.
We should be okay, we should be okay.
That is why you don’t take your eye off it and do a little scenewith Homer Simpson, folks.
‘Cause you’ve all got HomerSimpson cutouts, right? In go the almonds.
(laughing) Oh my gosh.
Maybe do that in batches.
Okay, it should justget absorbed in there.
We’ll do it gently.
There we go.
Yeah, definitely do that in batches, I just got a bit excited.
Fantastic, so just anotherminute of it on the heat.
We’re gonna just getall that ground almond incorporated in there,mingled all the way through, and it has really thickened it up, which is good, we want it like that.
That is the filling done.
Just for reference, thescene you’re about to see is extremely dangerous,so be very careful.
With its younger brother looking on, here goes the Daim mix.
Ah, let it just spreadout and find its way but what you will find isthat it will kind of settle very, very, quickly indeed.
So you need to push itto all of the corners.
(Barry humming) Now we just kind of level it off.
I’m gonna get some oven gloves, because that’s gonnahave warmed up the tin considerably already, and then just, (tin banging) just drop it a couple of times.
So now we’ve got an amazing layer.
This is the bottom bit thatwe can put chocolate on.
This will cool down and firm up quick.
And we’ll put chocolate onit, set it in the fridge.
Alright so we only need asmall amount of chocolate for the base-ey bit,which is cooling down.
In fact, it’s still red hot.
I can’t put hand on that right now, but we’re just breakingthis up into a bowl.
Cool, let’s melt it overa pan of simmering water.
Again, with this step be very careful.
Hot chocolate, you sexythang, can be dangerous.
It’s quite hot, so I’m using a tea towel just to stop the heat.
All right, let’s just try with this.
So we’ll just spread it out, using the heat from the filling as well, because it should help, you know, just get it in all the nooks and crannies.
Again, let’s make it a little bit even.
(tin banging) So just tapping it likethat again to level it off, and that will be our Diam bar’s bottom.
Glutimus maximus Daimus.
All right, just made spacefor it on my fridge shelf.
Fits in there like a dream.
Put the fridge on the lowest temperature, so let’s let it firm up.
Just while that’s chilling in the fridge, Homer and I would like to let you know about a little competition.
If you have pre-orderedor ordered my book, if you’re watching thisafter it’s been released, I am gonna do a competitionfor one lucky person in the UK.
Just the UK ’cause of travel costs.
I am gonna come to yourhouse with a camera bloke and cook, or lady, and cook with you.
We can do a giant food,we can do a normal recipe, whatever you like.
All you need to do ismessage me on Twitter, Instagram, Facebook or eventhe contact form on my website, evidence that you have pre-ordered it and, yes, we will have some fun indeed.
The only thing I would say, is you need to let me put it on YouTube.
‘Cause I don’t want to waste my day, and you need to be niceand give me biscuits, and this guy donuts.
This may look like somebadly bodged together sheets of bakingparchment, and two bizarre and random tins of golden syrup, but by adding a chopping board on top, not only do we make a really naff bridge, but we also create suspended area to drip our chocolate on top.
Side note, just melted withsome more chocolate to one side.
We’re gonna get the bottom,out lay it flat down, drench it, we can thenuse this to suspend it and put it back in thefridge for a good old set.
All right, here we go.
So hopefully, with thegreaseproof paper there, Oh, yes! Daim bar base, chocolatebase, is resting nicely.
We’re going to remove the parchment, okay? The filling.
Look at that, yes.
So hopefully this shouldmake it relatively easy to pour out.
Oh my god, yes.
Then what I’m going to do isjust push it to the edges, encourage it to touch the sides.
That is looking blooming stonking.
So all I’m gonna do, see these drips here, get the spatula and just runit along the bottom there.
You’ll have to do it a couple of times.
I’ve gotta find one of those magicians.
We’ll take the tray that we made it on.
Might as well reuse the baking parchment to capture any bits that might fall off and then that choppingboard that we rested it, on you just, uh, uh, sit it on there and now I’m going toshove it in the fridge for absolutely ages.
Okay Homer, are you ready tosee the biggest Daim bar ever? Okay, let’s do it.
All right, here it is.
(giggling) Hoh, hoh, hoh, hoh, hoh.
It’s set so hard, look at it.
(laughing) That’s amazing, ah.
But does it fit in the wrapper? (laughter) Yeah.
I feel like I need to do a pose with it.
(laughter) Oh my gosh, look.
(laughing) Sorry, get together.
Look at it.
I need to hold it up better for a picture.
I think the wrapper just makes it.
I’m definitely doingwrappers going forward, all the time now.
All right, let’s not forgetit’s little brother down there.
Look at this scale difference, and then we just take out ourchocolate bar from the wrapper and there it is.
(laughter) But Boston, I know what you’re thinking, how does it taste? Let’s find out.
Now I have to wash my hands.
(giggling) Oh, wow.
See that? It’s got that proper,like, Daim bar filling.
Look at this.
So if I just portion it up, ah.
Big Daim bar chunks.
Nom, nom, nom, nom, nom, nom, nom.
And for reference, look, it’sthe same, it’s just wider.
(laughing) Love it.
Oh my god.
That is just like the real thing.
It’s so warm in this kitchen, I need to get it backinto the fridge, but mmm.
You know I actually really enjoyed doing this more instructional video.
I think doing the wrapper, just for me, just took it up a notch and meant that I didn’t have to rush.
If you do like this sort of style of instructional giant food, so you can ultimately make it, that’s my main idea ofstarting this channel.
I could probably do them every other week ’cause I could take my time with it and we could do pretty muchevery chocolate bar in the world and then some of the more larger ones, when I can get a hold of James, like, we can actually do them for charity but it’s getting harder to even meet up with him socially now, but hey ho, if you like it, do let me know.
Don’t forget to subscribe forregular recipes and food fun.
Tag me in your pictures @myvirginkitchen, if you do try, even slightlysmaller, and that is it.
I will see you again next time.
– That’s really nice.
– [Barry] Do you like it? – Mmm.
– [Barry] Hey Chloe, do you want some? You don’t? Actually, you don’t like almonds do you, but next time daddy’s gonnamakes you a giant kinder egg.
All right? Uh oh, what have I done? (laughter).