Toblerone Chocolate Bars always remind me of the Holidays. These candy bars are elusive throughout the year; then magically appear during the month of December. When my Brother and I were young we knew the holidays had arrived when these triangular shaped chocolate bars began to line store shelves. This was his favorite treat, and I never let a Christmas go by without buying my Brother the jumbo sized Toblerone bar. It became a tradition, and I became very creative when it came to wrapping this giant chocolate bar with its distinctive shape. Each year I would work harder to conceal the identity, and one year I wrapped the Toblerone in a box inside a very large box.
For those who may be curious, Tobler Chocolate was founded in 1868 by Jean Tobler. Mr. Tobler had a small confection shop in Bern, Switzerland that grew quickly as word spread of his candies. Outgrowing the small storefront, Mr. Tobler moved to a new home, the factory “Fabrique de Chocolat Berne, Tobler & Cie”. When Jean Tobler retired his sons took over the family business, and in 1908 his son Theodor with his cousin Emil Baumman created the confection we know today as the Toblerone. The name originates from the chocolatier’s family name “Tobler” combined with “Torrone”, the Italian word for nougat. The confection is a base of Milk chocolate combined with a nougat of almonds, honey, sugar and egg whites. It is then molded into a row of interconnected triangles that always reminded me of the Swiss Alps.
Since Toblerone chocolate bars are gluten and grain free, I decided to incorporate them into our Christmas desert, a flourless chocolate cake. The final product is reminiscent of cakes in a European Bakery, subtle, dense but not overtly sweet. Since Toblerone does contain almonds, my friends with nut allergies can make this cake sans Toblerone by combining milk and dark chocolate.
- 7 Ounces Milk Chocolate Toblerone
- 2 to 3 Ounces Dark Chocolate
- 14 Tablespoons Unsalted Pastured Butter
- 5 Pastured Eggs
- 2 Tablespoons Tapioca or Arrowroot Starch
- 3 teaspoons Vanilla Extract
- 2 teaspoons Organic Chocolate Extract
- ½ teaspoon Organic Ground Cinnamon
- ¼ teaspoon Organic Ground Ginger
- Splash of Kahlua or Frangelico (optional)
Pre-heat oven to 375°F.
Butter a round (8 or 9 inch) cake pan and dust with tapioca starch.
Melt the 2 chocolates with the butter until a smooth consistency is reached.
Add the eggs, one by one, whisking gently to combine with the melted chocolates.
Add extracts and liqueur if using and whisk to incorporate.
Add Tapioca/Arrowroot Starch and mix thoroughly.
Pour the batter in the cake pan, and bake for 25 minutes.
Remove from the oven, and cool before removing from the cake pan.
Serve with a dusting of grain free confectioners sugar, or a dollop of whipped cream.