Raspberry Ripple White Chocolate Slab
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.
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