Giant Purple One

by Barry Lewis


500g Butter

400ml single cream

300g Light Brown Sugar

250g chopped hazelnuts

200g caster sugar

1kg Milk Chocolate, tempered

Ok Quality street have a ‘purple one’ chocolate – essentially chocolate with a caramel filling and a nut inside… I made a giant one using a mould of a giant purple one being sold in the shops but you could use a loaf tin or something if you can’t get it!

To make the nut, pour the caster sugar into a frying pan and warm on a low heat and don’t stir it, let it melt / caramelise, you can move the pan a bit to shake the sugar that isn’t melting / still white, but once it has all gone light amber remove from the heat, this is super hot indeed be careful. Quickly pour the caramelised sugar into a bowl and add the chopped hazelnuts, mix quickly but carefully before it cools down. After a couple of minutes it’ll firm up quickly, and also cool quite quick. Use some oven gloves to shape into a ball if you do not have a death star ice cube mould! Place in the fridge to firm up.

To make the caramel melt the butter in a large pan and then add in the sugar until dissolved, stirring gently. Add in the cream and stir through, bring to a simmer and let bubble for 5 mins before allowing to cool and then cool to room temperature which will take a while.

Meanwhile coat your mould (I think a loaf tin would work really well!) in layers using milk chocolate that has been tempered (here’s a video showing how and why to temper chocolate) build it up in layers as per the video doing small steps at a time placing in the fridge as you go. Once strong enough pour in the room temperature caramel and the nut leaving enough to do another pour of chocolate over the top which will be the base. Smooth over and fridge for a good hour to firm up.

Turn out of the mould and serve!