[Nestle Top n Fill Chocolate]
UPDATE 08/08/08: I’ve made a cheesecake and a biscuit sandwich so far.
Attention bloggers of The World, I need your help!
Thanks for clicking ‘Read More’ - hopefully you can help me out with this dilemma. Let me explain:
I do my grocery shopping online and every week I receive a sample bag of a few new products to try. In the past I’ve received Rice Milk, Maggi Noodles and Breast Pads (not sure what that was about!? Does anyone want them?).
For the past two weeks there have been 2 cans of this Nestle Top n Fill, chocolate flavour. So now I’ve got 4 cans of the stuff and I don’t know what to do with it! I know there are loads of baking bloggers and home cooks who are much more creative with baking than me, so I’m counting on you to help me out.
The mixture is made of sweetened condensed milk, sugar and cocoa. It doesn’t list any preservatives or additives and I’m quite impressed by that. It’s SUPER sweet, in fact, too sweet for my liking so I think it should be mixed with other stuff (cream springs to mind) rather than just thrown into a tart shell.
So here’s the deal: Leave me a comment with a suggestion or a link to one of your recipes. I’m going to choose my favourite and then make it and post a photo. Please play along!
Thanks a million, Christie
29 responses so far ↓
1 Riayn // Jul 20, 2008 at 2:05 pm
I used to make some fabulous caramel ginger snaps by baking ginger snaps biscuits just until they were soft enough to mould into a bowl shape and then spoon in the caramel filling. I wonder if chocolate would also work? Chocolate ginger snaps sounds pretty good.
Alternatively, you could just eat it from the can. That is what I would do.
2 noble pig // Jul 20, 2008 at 5:54 pm
Oh my, I have never seen this before…I’m clueless! Sorry.
3 Fern // Jul 20, 2008 at 10:36 pm
No idea, other than boiling it with milk and making really rich hot chocolate?
But bring along the breast pads at the next afw meet and I’ll take them off your hands!
4 Meric // Jul 21, 2008 at 6:52 am
I reckon the Dilster would have a few ideas about how to put that stuff to good use
Failing that you could do a remake of the Donna Hay cream cheese brownies, but use half the cream cheese mix and half of that stuff. I might even try that myself if I can find the nestle stuff here
5 White On Rice Couple // Jul 21, 2008 at 11:30 am
Oooh, make a iced coffee out of it! It would almost like a Viet iced coffee with the condensed milk. So maybe add it to a nice cup of coffee and see how it tastes! It would be a nice treat and flavor to the coffee!
6 jmez // Jul 21, 2008 at 12:13 pm
I think you have your idea already… just eat it straight out of the container! Or better yet, half spoon peanut butter, the other half Top’n'Fill.
7 BIG SKY CHEF // Jul 21, 2008 at 12:27 pm
I would make a batch of profiteroles…small dollar sized cream puffs…mix some of the chocolate with pastry cream & pipe into puffs, dust with confectionary sugar. I usually serve 2-3 per order
8 Katie // Jul 21, 2008 at 12:30 pm
Hmm you could make a frosting out of the stuff or a tartlet filling to top with fruit or nuts. Or brownies or ice cream…I honestly have never heard of it before.
Breast pads from a grocery store? Ha-ha they kind of messed that one up.
9 Christie // Jul 21, 2008 at 10:00 pm
Wow, thanks guys, these ideas are great!
Riayn - chocolate ginger snaps sound delicious!
Fern - hot choc, yep gonna do that. And yes, you can have the breast pads
Meric - hmmm, another Donna Hay recipe - this could be the redeemer!
WORC - a chilled mocha, sounds good.
Jmez - I had definitely considered eating it straight. But with peanut butter? Heaven!
Big Sky Chef - profiteroles - that is a fantastic idea! I am very excited about that.
Katie - Brownies, great idea!
10 Chris // Jul 21, 2008 at 11:54 pm
The first thought that jumped to mind was to make a chocolate-flavoured dulce de leche…but i’m not sure if you would run the risk of burning it…. and then perhaps stirring in some cream to make it less sweet and more sauce-like…
11 Rebecca (Foodie With Family) // Jul 22, 2008 at 4:47 am
Sweetened condensed milk, sugar, and cocoa? Sounds like the base of an ultra rich ice cream to me (but what doesn’t these days?)
…or whisk together with some cream and pour into ice pop molds to make fudgesicles.
Perhaps you could cut it a little with some liqueur (chocolate, hazelnut, raspberry, framboise, etc…) and use it in layers alternating with unsweetened whipped cream, crumbled cookies du chois (graham crackers, gingersnaps, shortbread, etc…) or cake, and fresh berries or stone fruits (blueberries, raspberries, cherries, etc…) for the world’s easiest parfait.
12 katy // Jul 22, 2008 at 7:34 am
maybe i am just on a frozen dessert kick lately, but what about ice cream or sorbet? or, i just thought, popsicles, except i see that someone has already mentioned it!
13 Angela // Jul 22, 2008 at 10:15 am
You could balance the sweetness with ricotta cheese
14 Christie // Jul 22, 2008 at 3:54 pm
Chris - I think it will definitely work as a sauce.
Rebecca - It’s a little bit chilly here in the Southern Hemisphere for ice blocks! But they’re a great idea - I could freeze them ready for summer! Love your parfait suggestion. Thanks!
Katy - hmmm ice-cream, yum. Maybe with peanut butter - ah, I have an idea!
Angela - I love ricotta! Fantastic idea. A cheesecake immediately springs to mind - this one’s a winner
15 tangobaby // Jul 23, 2008 at 4:40 am
Send me a can and I’ll see what I can do!
I thought eating it out of the can for starts, but you’ve already tried that.
16 michelle @ TNS // Jul 23, 2008 at 5:40 am
i’ve never seen this stuff in my life. an aussie thing, i assume? and just to be clear, eating it with a spoon is definitely out, yes?
mix with ricotta. pipe into pate choux. consume in quantity.
17 We Are Never Full // Jul 23, 2008 at 7:36 am
I was actually wondering if you could whip some cream with a bit of sweetener (sugar or maybe you wouldn’t need any extra sweetener) and then fold in some of the top and fill? Maybe that will cut the richness and make for a really nice tart filling?
18 Laura @ Hungry and Frozen // Jul 23, 2008 at 9:40 am
I’ve never seen anything like this before…intriguing. I know I personally would end up eating the whole thing by the spoonful and then bursting into tears. Some kind of cheesecake might be a nice contrast between sweet and tart. If it’s quite a thick mixture, you could roll it into balls and dip it into bitter dark chocolate, et voila! truffles!
19 Ju'eta Amir // Jul 23, 2008 at 10:28 am
If you mix it with milk, doesn’t it become chocolate milk?
20 Christie // Jul 23, 2008 at 11:16 am
Tangobaby - Nice try! Maybe if I get a few more cans I’ll start sending them out to testers
Michelle - Another ricotta suggestion - mmmm in choux. I’m very tempted.
We Are Never Full - It definitely lends itself to a tart filling. And mixed with cream? Be still my beating heart!
Laura - Truffles! It may be a little soft - but mixed with something else… it could work. Good one, thanks!
Ju’eta - Um, yes! Hot chocolate anyone?
21 Natty // Jul 23, 2008 at 11:53 am
Hmm… I’d probably shoot it into the middle of a cupcake but I’m on a cupcake kick and am totally obsessed with filled cupcakes. People love them!
I might use it to fill the bottom of some little tartlet shells and top with good cherry preserves. Mmm.
22 Marc @ NoRecipes // Jul 23, 2008 at 1:07 pm
I’ve never seen this stuff before, but it sounds cool, I love the flavour of sweetened condensed milk. What if you blended it with some milk then poured it into an ice cream maker?
23 Chocolate and ANZAC ice cream sandwiches | Fig & Cherry // Jul 23, 2008 at 4:02 pm
[…] you to everyone who played along with my chocolate dilemma. You all well and truly ignited my creativity and I’ve had the difficult task of choosing […]
24 Marita // Jul 28, 2008 at 10:36 am
Coming late to the party - I also got several tins with my online shopping order and used it to make Simple Savings Biscuits -
http://leechbabe.wordpress.com/2008/07/05/biscuit-bonanza/
25 Christie // Jul 28, 2008 at 1:42 pm
Natty - Fab idea. It would be very nice to bite into a cupcake and find a gooey centre.
Marc - If I had an ice cream maker I would def do that!
Marita - Love the biscuits you made!
26 Home At Last! // Jul 29, 2008 at 2:23 am
I haven’t seen the product but I agree that it sounds similar to the product Dulce de Leche
which I have on this week’s show.
Although I prefer “long-handed” methods, my audience sometimes asks for simple ideas that anyone could achieve, no matter what their culinary skill level might be.
On a show years ago I made little pots de creme in beautiful French porcelain-but five years later I made simple parfaits that layered this style of chocolate custard and fresh whipped cream.
So, a simple use of the product might be a
chocolate galette ( with puffed pastry) baked for twenty minutes and topped with whipped cream and fresh raspberries.
Possibly even a little brandy whisked in.
These are simple desserts but they deliver big when I have unexpected guests.
The Toffee Pear Galette is always a hit and pares well with wine and cheese.
27 Jaunita // Jul 30, 2008 at 7:22 am
I liked all the above ideas. But for myself, I’d use it two ways. Mix it with something like Cool Whip and serve it as a mousse first. Then make a sweetened cream cheese mixture, put it in the bottom of a tart crust and top with the chocolate.
28 Laurie // Aug 4, 2008 at 5:17 am
It seems there is a million and 1 things to do with Nutella!
For straight chocolate I would infuse it with a cherry liqueur or something comparable. I made a cheesecake and marbelized it with nutella! It was wonderful! But I always love my chocolates with fruits, i.e. raspberries, strawberries or cherries so that’s why I say mix it with a fruit liqueur or syrup and go from there! Here is a link to my Chocolate Hazelnut Cheese cake!
http://foodnewsandreviews.blogspot.com/search?q=hazelnut+cheesecake
Ciao!
PS your blog is beautiful, found you through foodbuzz!
29 Christie // Aug 4, 2008 at 11:13 am
Jaunita - I may have to give a tart ago, it seems a very popular choice!
Laurie - Mmm, I agree, berries and chocolate are gorgeous together. I’ve been thinking about doing a marble cheesecake, thanks for the recipe.
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