Wedding-cake sized/shaped, perhaps. Mmmmm!-- Vernon, Mar 18 2012 Appropriate cutting tool Hot_20Butter_20KnifeAs mentioned in an annotation [Vernon, Mar 18 2012] Gourmet chocolate bricks http://www.thechoco...ocolate-Bricks.html [pocmloc, Mar 18 2012] Montezuma's Chocolate http://www.montezum...ifts/kilo-bars.htmlWorth a visit if you're ever in the area. [zen_tom, Mar 19 2012] This? http://www.tuckerho...ttard-Chocolate.jpg [Voice, Mar 19 2012] They definitely have lots of chocolate to work with, in Belgium. http://techtripper....etailed-gorgeously/ [Vernon, Feb 20 2013] How would you slice it? I suppose you'd need something along the lines of a hot wire foam cutter.
Although, you could assemble the "cake" from a series of pre-sliced chunks of chocolate, then perhaps employ some technique to melt the outer layer just enough to hide the "cuts".-- ytk, Mar 18 2012 //Based on the concept of "a cake of soap"// - so you moisten it and rub it on?-- pocmloc, Mar 18 2012 That would be the "Great Coral Reefer" kicking in ?-- FlyingToaster, Mar 18 2012 In Belgium, it is unfortunately possible to purchase ruinously expensive housebrick-sized blocks of chocolate.
// How would you slice it? //
You don't. Use a hammer, or nibble the corners.
We consider this Baked and Widely Known To Exist.-- 8th of 7, Mar 18 2012 [pocmloc], a cake of soap is a solid block of soap. Blocks of chocolate of about that same size have been available for a long time. And every Christmas season the Hershey company sells a "chocolate bar" that weighs 5 pounds (about 2&1/4 kilograms). It even has the **proportions** of an ordinary chocolate bar, and thus is rather thin when compared to its length/width. NOT shaped like the typical starchy dessert called "cake".
So, this cake of chocolate would be shaped like the dessert, and thus fulfill the meaning of "cake" twice over. As for cutting it, a hot knife should work fine. Do they make electric knives that look like ordinary kitchen knives and incorporate resistance-heating? Instead of slice-motions? A quick googling shows hot cutting-wires, as mentioned above by [ytk]. Time to post another Idea, maybe....-- Vernon, Mar 18 2012 <promissory bun-note for electric hot-knife> [edit: linked and duly bunned]-- FlyingToaster, Mar 18 2012 Wow... [Vernon], I'm stunned...
[+]-- Alterother, Mar 18 2012 // We consider this Baked and Widely Known To Exist. //
I consider the Borg Smarmy, Condescending, and Pedantic.-- Alterother, Mar 18 2012 I once visited the Belgian chocolate factory that supplies chocolate to Leonidas and Neumann. It is supplied to those chocolatiers in - wait for it - 1 metric tonne blocks. These would appear to be exactly what you are thinking of, only much bigger. Believe me, if you like chocolate, a 1 tonne block has you drooling...-- goff, Mar 19 2012 >We consider this Baked
but chocolate isn't baked...-- not_morrison_rm, Mar 19 2012 A chocolate purveyor in the darkest corner of East London (ok, Spitalfields) sells rather marvellous 1kg (2.2 something lbs) bars of chocolate in various regular and more subversive flavours.-- zen_tom, Mar 19 2012 A move toward brevity must be rewarded. [+]-- simonj, Mar 20 2012 I think it's a fluke. But I'm not complaining.
.00021 VU, by my reckoning. Gotta be a record.-- Alterother, Mar 20 2012 I came out of retirement to ask if you are feeling well? This was a very, very short explanation. I'm actually almost disappointed in how brief this is.-- sartep, Mar 22 2012 ahh- chocolate on a rope, so one can hang it around their neck and nibble at will! (mandatory bib wearing here)-- xandram, Mar 24 2012 This would be a seriously heavy cake if solid, however, it might be possible to make it out of aerated or flaked chocolate, not unlike an Aero or Flake bar...-- Cedar Park, Mar 26 2012 //.00021 VU//
That can be more conveniently expressed as 210µVU.
If you prefer non-metric units, it's about 0.0033 SBU (Standard Beanangel Units), or 3.3milliBeans.-- MaxwellBuchanan, Mar 26 2012 The former is far more appropriate, as this idea is rational, practical, and comprehensible.-- 8th of 7, Mar 26 2012 random, halfbakery