Angel Hair Chocolate Recipe UK (with Whitakers Chocolate & Cotton Candy Filling)
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Category
Nuts
Servings
1-2
Prep Time
20 minutes
Cook Time
25 minutes
Calories
350
Angel Hair Chocolate Recipe UK (with Whitakers Chocolate & Cotton Candy Filling)
If you love chocolate with a twist, this Angel Hair Chocolate recipe will catch your eye.
It uses smooth Whitakers chocolate to make a bar that hides a light, airy filling of cotton candy strands (also known as candy floss).
Break it open, and the fine threads spill out like magic, adding a fun surprise to each bite.
This treat mixes rich chocolate with the soft melt of cotton candy and a touch of nut paste for extra flavour.
Perfect for sharing at gatherings or as a gift, it brings texture and taste in one simple bar.
Use quality Whitakers white or milk chocolate for the best shell.
Read on for the full steps and tips to get it right every time.
Ingredients
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200g Whitakers White Chocolate (or substitute milk chocolate)
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1 cup (approx. 50-60g) Turkish cotton candy/pişmaniye (store-bought)
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½ cup pistachio paste (or nut butter)
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Food colouring (optional, for tinted chocolate shell)
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Chocolate bar mould (silicone or rigid)
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Microwave or bain-marie set-up
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Spatula, knife, parchment paper
🧰 Equipment
Directions
Melt the chocolate shell
Break Whitakers white (or milk) chocolate into pieces and melt gently (either in a microwave in short bursts or over a bain-marie).
If desired, add a few drops of food colouring to tint the shell.
First shell layer
Pour a thin layer of melted chocolate into the bar mould, tilting to coat walls.
Make sure the chocolate reaches the edges and forms a shell.
Chill in the freezer for ~10–15 minutes to set but not fully harden.
Add the angel hair filling
Once the shell is partially set, place a layer of cotton candy/pişmaniye inside, pressing gently so it adheres to the shell.
Then spoon pistachio (or nut) paste over it to embed the strands.
The cotton candy strands should remain light and airy.
Seal with final shell
Pour remaining chocolate over the filling to “seal” the mould.
Tap gently to level and remove air bubbles.
Chill again in freezer/refrigerator for ~10–15 minutes until fully set.
Demould carefully
Once set, gently remove from mould.
Break or cut to reveal the internal cotton candy “angel hair” threads.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 1 or 2 delicious bars of chocolate.
Calories per serving: 350 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Angel Hair Chocolate.
What is Angel Hair Chocolate?
Angel hair chocolate can mean different things in the world of sweets.
In this recipe, it refers to a chocolate bar with a hidden filling of fine cotton candy strands.
These strands, often from Turkish pişmaniye, look like thin threads and add a light, airy feel when the bar breaks open.
In other cases, angel hair chocolate means thin chocolate threads used to top cakes or desserts.
Chefs melt chocolate and pipe it into fine lines that set hard for decoration.
This gives a crisp touch and a neat look to puddings or showpieces.
Our version focuses on the filled bar, blending smooth Whitakers chocolate with the soft strands for a mix of tastes and textures.
It draws from modern ideas seen in pastry shops and online shares.
Nutritional Information for This Recipe
| Nutrient | Amount per 100g |
|---|---|
| Energy | 2225 kJ / 532 kcal |
| Fat | 32g |
| of which saturates | 12g |
| Carbohydrate | 52g |
| of which sugars | 42g |
| Fibre | 3.5g |
| Protein | 11g |
| Salt | 0.13g |
How to Store Your Homeade Angel Hair Chocolate
Keep the chocolate bar in an airtight container to block out moisture.
Place it in a cool, dry spot like a cupboard, away from heat or direct light.
This helps the cotton candy strands stay light and stops them from going soft.
Eat it within a day or two for the best texture, as humidity can make the filling lose its shape over time.
If needed, store in the fridge, but let it warm up to room temperature before breaking to avoid cracks in the shell.
Do not freeze, as this can change the feel of the strands and chocolate.
