DNA

I do not claim to be alone in my love of white chocolate. In fact, I think it’s genetic.

For many years my little sister and I have daydreamed that one day all chocolate bars will have a white counterpart. Of all the chocolate bars that line the shelves of the newsagent, we most often lament the absence of a white chocolate Mars bar. I am more than partial to caramel and am certain that the combination would be a winner.

Imagine my and the Milky Bar Kid’s initial excitement and subsequent misery when this was released:

Oh how it mocked us! 

For those of you unfamiliar with this jingoistic variant, inside the white wrapper that holds so much promise is a plain ol' milk chocolate Mars bar.

Anyway, about six months ago, said younger sister decided that her life’s calling was to become a baker. She liked cake, after all – how hard could it be? She bought sackfuls of ingredients and set to work.

Sticking to the classics, she started with rocky road, fairy cakes, and biscuits topped with marshmallows and Smarties.

But can you guess what she then did?

Yes, she removed the milk chocolate from a Mars bar and covered it in white chocolate!

Sadly the result wasn’t quite what it set out to be (there is a technique to cooking with white chocolate that unfortunately she hadn’t mastered), and her spell of bakerdom lasted no more than 24 hours. 

But for her dedication, I salute her!