The Vegan Nigerian: Vegan Flake Chocolate Bar
Flake and Twirl chocolate bars used to be my jam back in the day and I’ve always prayed for a vegan version.
When you go to the Cadbury website, here is what they say about how they achieve the unique crumbly flaky chocolate bar:
“The process for making Cadbury Flake is a closely guarded secret and no other chocolate manufacturer has ever managed to recreate it. That’s why no other chocolate bar can rival the delicate, crumbly texture of a Cadbury Flake.”
Enough to make you lose hope.
However, the other night I watched Ann Reardon’s latest debunk video on her How To Cook That channel and she seemed to crack the secret for homemade flake! I knew I had to give it a try based on some of the insights she shared in her video.
If like me you’ve always wondered how to make a homemade flake chocolate bar, I hope you enjoy this first attempt at the recipe. Let me know what you think, what you would do differently and if you’d like to see another updated attempt with more tweaks to get it just right!
With this attempt, here’s what works:
1. Crumbly, flaky texture that melts in the mouth
2. Holds together relatively well, though room for improvement
Here’s what I want to improve on:
1. Choice of chocolate. If you love dark chocolate, then this recipe is a-okay but I’d like to get the taste as close to the original as I remember it. For that, I plan to use a vegan ‘milk’ chocolate with a creamier taste, higher fat content and lighter colour
2. Adjust the amount of liquid (coconut milk) added so that the chocolate is a bit drier and flakier
3. Roll the chocolate out a bit thinner to create more flaky layers
If you try this recipe, be sure to share your success or failure with me on Instagram 🙂
(Makes 3-4 bars)
– 1 tablespoon coconut milk
1. Melt the dark chocolate in a microwave, stirring at 20-30 second intervals.
2. Add the coconut milk and keep mixing until the chocolate seizes i.e. gets thick and stiff.
3. Place the chocolate in between two pieces of parchment paper and use a rolling pin to roll out the chocolate as thinly as possible. Remove the top parchment paper and leave the chocolate to stand and dry out for 15 minutes.