- Place chocolate bars in the fridge for a minimum of one hour or overnight.
- Heat three litres of canola oil in a 57 liter Dutch oven to 350F.
- Mix together the pancake mix and water.
- Dip each chocolate bar in the batter and slowly lower it into the hot oil. Cook for two to three minutes until the batter is golden brown.
- Remove and dust with powdered sugar.
ALLOW TO COOL BEFORE BITING INTO THE CHOCOLATE – IT’S HOT!