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Everyone’s favourite duty-free find, Toblerone’s iconic triangular bars have been a constant hit ever since they were invented in 1908. This week, a new cookbook focused on the Swiss chocolate hits the shelves. From simple bakes to celebration cakes, here are three easy recipes to try now.
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In 1908, celebrated Swiss chocolatier Theodor Tobler and his cousin Emil Baumann were on a trip to France when they discovered torrone: a white nougat made from almonds, honey and sugar. Knowing they had found something special, the pair combined their Tobler’s Swiss milk chocolate with this confection to create the first ever Toblerone. Confectionery was in Theodor’s blood. His father, Jean, a confectioner and pastry chef, opened Confiserie Spéciale in 1868 in the Länggass quarter of Bern, Switzerland. Running the business with his wife Adelina, Theodor’s mother, they sold caramels, candied fruit, Easter eggs and pralines, although at the time they did not produce their own chocolate. When Theodor and his brother joined the family business, it was time to expand.
The family chocolate factory opened in 1899, and Tobler chocolate quickly became renowned. With the invention of Toblerone, the business grew rapidly. Now, more than a century later, despite being sold in over 120 countries worldwide, every single Toblerone is still made in one factory in Bern. A popular present with a distinctive shape, the satisfying way in which each triangular chunk can be snapped off means it is easy and fun to share. Here are three recipes which take the concept of sharing a step further to transform the brand’s white, dark and milk chocolates into easy, fuss-free bakes…
Layered Coffee & Toblerone Fridge Cake
If you love coffee, cream and espresso martinis this is the dessert for you. Your guests will think you have been working for hours in the kitchen, but it is really very simple to make. The Kahlúa is optional but delicious. The cake can be made up to 24 hours in advance but is best served about five hours after making. It will keep for two to three days in the fridge.
Serves
Serves 14
Difficulty
Easy
Total Time
25 Minutes plus 3-5 hours to chill
Ingredients
375g of Speculoos cookies
200g of mini Toblerone dark chocolate chunks, half roughly chopped
Raspberries or cherries, to serve
For the cream filling:
600ml of double cream
250g of mascarpone
100g of icing sugar
80ml of cold coffee, made with 2 tbsp of espresso powder
50ml of Kahlúa (optional)
Method
Step 1
Put the cream filling ingredients in a large bowl and mix with an electric whisk until the mixture forms soft peaks.
Step 2
Put a layer of biscuits over the base of a 23cm springform cake tin lined with clingfilm. Top with a quarter of the cream filling and spread evenly. Add another layer of biscuits, followed by another one of cream. Sprinkle over the chopped chocolate, then repeat with two more layers of biscuits and cream. Top with the reserved mini chocolate chunks. Loosely cover with clingfilm and leave to set in the fridge for at least 3 hours, ideally for 5 hours, or until ready to serve.
Step 3
When ready to serve, unclip the tin and carefully move the cake onto a serving plate. Serve straight away with a handful of raspberries or cherries, if liked.
Lime, White Chocolate & Ginger Cheesecake
Cheesecake is always a winner, but the combination of Toblerone white chocolate, lime and ginger is unbeatable. Best made no more than 12 hours in advance, it will nevertheless keep covered in your fridge for two to three days.
Serves
Serves 12
Difficulty
Easy
Total Time
40 Minutes Plus chilling
Ingredients
250g of ginger biscuits
60g of unsalted butter
660g of full-fat cream cheese
300ml of double cream
100g of icing sugar
Zest and juice of 4 limes
150g of Toblerone white chocolate
To decorate:
150g of raspberries
Mini Toblerone white chocolate
Method
Step 1
Put the biscuits in a food processor and blitz to a fine crumb. Melt the butter in a medium saucepan, remove from the heat and stir in the biscuits. Press the biscuits into the base of a 20cm loose-based cake tin to form an even, compact layer. Chill in the fridge for 30 minutes.
Step 2
Put the cream cheese, cream, icing sugar and lime zest and juice in a large mixing bowl and beat with an electric whisk for 4-5 minutes until smooth, thick and creamy.
Step 3
Melt the white chocolate in a small, heatproof bowl set over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Remove from the heat and leave to cool for 5 minutes. Add to the cream-cheese mixture and use an electric whisk to mix in the melted chocolate. It may seem a little lumpy, but this is normal as the chocolate has nougat in it and the white chocolate may set into the cream. Spoon over the biscuit base and smooth the top using the back of the spoon. Cover with clingfilm and chill for 4 hours or until ready to serve.
Step 4
To serve, remove the cheesecake from the tin and decorate with the raspberries and mini chunks of white chocolate.
Chocolate Meringue Brownie
If a brownie wasn’t good enough on its own, it just got better. Crunchy gooey meringue baked on top is a winner and will definitely impress your friends. Stored in the fridge in a sealed container, it will last four to five days.
Serves
Makes 25
Difficulty
Easy
Total Time
1 Hour 25 Minutes
Ingredients
250g of unsalted butter
250g of Toblerone dark chocolate
250g of dark muscovado sugar
4 large eggs
200g of plain flour
1 tsp of baking powder
To decorate:
6 mini Toblerone dark chocolate bars, sliced into their individual triangles
Cocoa powder
For the meringue:
4 large egg whites
220g of golden caster sugar
Method
Step 1
Preheat the oven to 170°C/150°C fan/gas mark 3.
Step 2
Melt the butter and chocolate together in a large saucepan over a low heat until smooth. Remove from the heat and stir in the sugar. Add one egg at a time, whisking with a balloon whisk between additions. Sift in the flour and baking powder and stir together. Pour into a 20 x 30cm rectangular cake tin lined with greaseproof paper and bake for 12 minutes.
Step 3
Meanwhile, tip the egg whites into a large, clean bowl and beat with an electric whisk until they form medium-stiff peaks. (You can also do this in the bowl of a stand mixer). Slowly add the sugar, whisking constantly to make a thick, glossy meringue. Spread the meringue evenly over the brownie. Return to the oven on a low shelf and bake for 30 minutes. If the meringue is getting too much colour, then cover with foil. The brownie should be gooey and the meringue should have formed a crust on top.
Step 4
Leave to cool completely in the tin. Carefully lift out of the tin, then cut into 25 squares. Scatter over the chocolate and dust with cocoa powder to serve. Store in an airtight container in the fridge for four to five days.
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