Curtis Stone has made history by becoming the first person to have their name on a Cadbury Dairy Milk block of chocolate.
The celebrity chef has teamed up with Cadbury to launch a brand new “caramel slice” flavour that has sent chocoholics into a frenzy.
Watch Curtis Speak to Sunrise about the new creation above
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The block features the brand’s classic milk chocolate with a “smooth flowing caramel, vanilla flavoured crème and biscuit pieces.”
The Melbourne-born chef who now lives in the United States told Sunrise the flavour was inspired by his mum’s caramel slice that he enjoyed as a kid.
“It is the first-ever caramel slice flavoured chocolate block in the world,” he told David Koch and Natalie Barr on Wednesday.
“I think it’s a bit of an Aussie icon”
Stone said chocolate lovers will get to enjoy the block’s crunchy “biscuit base” and “runny gooey caramel” centre when it hits shelves exclusively in Coles supermarkets nationally from June 22.
Cadbury Vice President of Marketing Paul Chatfield said the company was thrilled to team up with Stone to launch the unique new flavour.
“With Cadbury celebrating 100 years in Australia, we wanted to commemorate the milestone with a bang, and we couldn’t think of a better way than to partner with Curtis Stone,” he said in a statement.
“We’re delighted to continue our incredible relationship with Coles and exclusively offer the special-edition block to the Australian retailer for their customers to experience.
“Together, we’ve created an iconic flavour that Australians will get excited about.”
If you’d like to make the Brown Butter and Salted Caramel Slice that inspired the new Dairy Milk flavour, just follow the recipe below.
Brown Butter and Salted Caramel Slice
- Nonstick cooking spray
- 275g unsalted butter, melted, divided
- 1 cup plain flour, sifted
- 1/2 cup brown sugar
- 1/2 cup unsweetened desiccated coconut
- Two 395g cans sweetened condensed milk
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp flaky sea salt, plus more for sprinkling
- 150g dark chocolate (60 per cent cacao), chopped
- 3 tsp vegetable oil
- Position rack in centre of oven and preheat oven to 180C (160C fan-forced). Line a 23cm square baking pan with baking paper, leaving an overhang on all four sides. Spray paper with nonstick cooking spray.
- In large bowl, add 125g butter, flour, sugar, and coconut and stir to combine. Firmly press mixture over base of prepared pan. Bake crust for 10 to 12 mins, or until light golden.
- In medium saucepan over medium heat, add remaining 150g butter and cook 4 to 5 mins, stirring frequently, or until foam has subsided and butter is light golden brown. Add condensed milk, maple syrup, vanilla and 1/2 tsp salt and cook, stirring constantly, for 6 mins, or until mixture has thickened slightly.
- Pour caramel over shortbread. Using a small offset palette knife, spread mixture evenly over shortbread. Bake 12 mins, or until golden and set. Cool completely.
- Place chocolate and oil in medium heatproof bowl. Set bowl over medium saucepan of simmering water and melt chocolate, stirring often until smooth. Pour chocolate over caramel and spread evenly using palette knife. Tilt pan to ensure chocolate flows evenly to each corner. Refrigerate 30 mins, or until chocolate is firm.
- Let chilled slice sit on counter for 10 mins. Lift slice from pan and fold down paper edges. Using a large sharp knife, cut slice into 16 squares, wiping knife with a hot moist cloth before and after each cut. If not enjoying right away, store in an airtight container.