This Clifden cottage with breathtaking mountain views is on the market for €550,000
This Clifden cottage with breathtaking mountain views is on the market for €550,000

Sarah Gill

My ectopic pregnancy: ‘I didn’t know what was happening to me’
My ectopic pregnancy: ‘I didn’t know what was happening to me’

Amanda Cassidy

RCGD Global: The woman-led organisation promoting ‘green’ fashion on the red carpet
RCGD Global: The woman-led organisation promoting ‘green’ fashion on the red carpet

Sarah Finnan

Meet the two Athlone chefs who have turned their talents to handmade chocolates
Meet the two Athlone chefs who have turned their talents to handmade chocolates

Megan Burns

Newsflash to men who say “babysitting” to talk about parenting: there is no start or end to parenting
Newsflash to men who say “babysitting” to talk about parenting: there is no start or...

Rosemary MacCabe

The ultimate Christmas gift guide for new mums
The ultimate Christmas gift guide for new mums

Dominique McMullan

The best Christmas gifts for the men in your life (that suit every budget)
The best Christmas gifts for the men in your life (that suit every budget)

Sarah Gill

Supper Club: Oven-baked fish parcels and roasted wedges
Supper Club: Oven-baked fish parcels and roasted wedges

Meg Walker

Dublin artist Gerard Byrne on his new book, and how it shifted his perception of the city
Dublin artist Gerard Byrne on his new book, and how it shifted his perception of...

Megan Burns

The best Christmas gifts for her (for every budget)
The best Christmas gifts for her (for every budget)

Sarah Finnan

Image / Editorial

Raspberry Ripple


By IMAGE
04th Feb 2014
Raspberry Ripple

Raspberry Ripple White Chocolate Slab

INGREDIENTS

120g fresh raspberries

2 tbsp golden caster sugar

dash of lemon juice

900g white chocolate, chopped, or callets

1 x shallow baking tin measuring 32x22cm

Makes 1 large slab

Line the base and sides of the baking tin with cling film. Press raspberries through a mesh strainer set over a bowl to remove seeds. Stir in sugar and add a dash of lemon juice to taste.

Melt and temper the chocolate. Pour the tempered chocolate into the tin, spreading it evenly.

Use a spoon to drizzle the raspberry juice over the surface of the chocolate and then, using a knife or skewer, swirl the raspberry juice through the chocolate to create a rippled effect.

Leave to set, then remove from the tin.

Recipe extracted from Chocolate: Easy Recipes from Truffles to Bakes by Molly Bakes (Square Peg, approx €24), out February 6. Photograph – Georgia Glynn Smith.