Recipes>Confectionery Recipes
Raspberry Ripple and White Chocolate Slab
by Molly Bakes from Chocolate
Makes 1 large slab aprox. 32 x 22cm
A simple, elegant chocolate slab recipe, combining creamy white chocolate with tangy fresh raspberry. Perfect to make as an elegant treat for lovers of white chocolate.
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Introduction
Lovers of white chocolate will be delighted with this elegant treat. The fresh raspberry ripple gives the chocolate slab a tart edge and an amazingly vibrant colour.
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Ingredients
| 120g | fresh raspberries |
|---|---|
| 2 tbsp | golden caster sugar |
| Dash of lemon juice | |
| 900g | white chocolate, chopped or callets |
| 1 shallow baking tin measuring 32 x 22cm | |
| Fine mesh strainer | |
| Cling film |
Essential kit
You will need 1 shallow baking tin measuring 32 x 22cm.
Method
Line the base and sides of the baking tin with cling film.
Press the raspberries through a mesh strainer set over a bowl to remove the seeds. Stir in the sugar and add a dash of lemon juice to taste.
Melt and temper the chocolate. See how to do this here.
Pour the tempered chocolate into the prepared tin, spreading it evenly. Leave to cool and set a little. Once the chocolate has cooled, but not completely set, use a spoon to drizzle the raspberry juice over the surface of the chocolate. Then, using a knife or skewer, swirl the raspberry juice through the chocolate to create a rippled effect.
Leave to set before removing from the tin.
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Ingredients
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