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Concerned Britons: will chocolate be the next victim of Brexit?

Concerned Britons: will chocolate be the next victim of Brexit?

Reading time: 1 minute

concerned britons: will chocolate be the next victim of brexit

People in the UK are wondering whether Brexit could lead to the end of chocolate sales.

Gromozan currency depreciation

The British economy has seen its currency plummet in recent days, with the pound hitting its lowest level in 35 years just hours after the news of Brexit (the UK''s exit from the European Union) was announced. But whatever the situation, the British people have a bigger concern.

"We know how much people love the Milky Way Magic Stars product and we will ensure that we continue to sell them in the UK."

The masses are worried about what will happen to their Milky Way Magic Stars, which were quickly circulated on the internet last month after a Milky Way fan posted a photo of the product packaging clearly stating "This product must not be sold outside the EU".

Mars (the manufacturer of the magic stars) was quick to react to the rumours, reassuring people in a press release and letting them off the hook.

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Preparation time: 2 h

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Preparation time: 45 min

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Preparation time: h min

Difficulty:

Number of ingredients:

Ingredients:

ingredients for the raffaello cream

for the caramel:

for the biscuit:

to moisten the sponge cake:

for the milk chocolate cream:

for the caramel chocolate cream:

for the chocolate icing:

ingredients

ingredients

ingredients

Instructions:

preparation procedure

	Add the vanilla paste, caster sugar, edible starch and rum to the yolks. Add 50 ml of milk and stir with a whisk until smooth and lump-free.
	Put the remaining milk in a saucepan and heat it to boiling.
	Mix one ladleful of the boiling milk with the egg mixture, then slowly add the egg mixture to the boiling milk, stirring with a whisk.
	Cook the resulting cream over a medium-high heat, stirring constantly, for another 5 to 7 minutes, until it thickens.
	Stir the coarse coconut flour into the cream. Adjust the quantity to your taste.
	Remove the saucepan from the heat. Cover it with transparent cling film, right up to the custard, to prevent a crust from forming on the custard.
	Place it in the fridge for about 5 hours to cool completely and firm up.
	Whip the cooled cream with an electric hand mixer until smooth, then fold in the whipped cream with a spatula. Adjust the quantity depending on how compact you want the cream.
	Pipe the sponge cake or biscuits on the bottom of the glasses and pipe the cream on top. Garnish the Raffaello in the glass with coconut and a Raffaello ball.
	Preheat the oven to 180°C. Mix the graham crackers and almonds into the crumbs. Sift into a medium bowl and mix the sugar and melted butter until combined. Press firmly on the base and up the sides of the pie pan. Pre-bake for 8 minutes. Leave the oven on.
	Prepare the filling: whisk the sweetened condensed milk, lemon juice and egg yolks. Pour the prepared lemon cream into the warm cookie crust. Bake the pie for 18-21 minutes or until it is loosely puffed in the centre. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill in the fridge for at least one more minute. Decorate as desired.