For Millionaire's SB, I use melted dark chocolate with a teaspoon of vegetable oil. The tiny amount of vegetable oil keeps the chocolate a bit softer and easier to cut into neat bars without cracking, and also adds a bit of shine.
You can also add butter to the melted chocolate, about 30g per 130g of choc, and this makes the topping softer at room temp. I prefer it with milk choc and use a bar of Galaxy milk choc. I keep the Lindt for nibbling on its own:-)
Add double cream to the cooled melted chocolate one tablespoon at a time until you get a thick, but never runny, consistency.
That is great advice - thanks.
I'll give this a go. Its not for me (I'm trying to Shred) its for the school bake sale (perhaps some for me ;) )
My mom inlaw melts dairy milk for her choc topping and it gives a fairly even "bite through" !! although using dairy milk makes the caramel shortbread a bit too sweet for me and i prefer using a 70% choc but it does have that ooze out the side problem maybe try adding some double cream to melted choc that would probably make it a little softer i would say its going to be trial and error till you get it right- you will be eating caramel shortbread for weeks !!
Just melted good quality chocolate. I make this about once a month and prefer dark choc yummy :)
So like Lindt 75%? Does that stay soft or does it go rock hard so that when you bite your square all the caramel ooozes out the side?
My mom used to make this when I was a kid, you can also buy it in loads of shops in the UK.
I know how to make the shortbread base
I know how to make the caramel inside
But the one my mom made with chocolate on top - the chocolate was really hard and difficult to bite through, but the ones you buy in the shop the chocolate is soft, almost the same consistancy of the caramel...
Does anyone know how you make this soft chocolate topping?