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Chocolate Slabs

  • Recipe Submitted by on

Category: Gifts, Kids, Chocolate

 Ingredients List

  • ==== For dark chocolate slabs ====
  • 500g good quality dark chocolate
  • Flavourless oil, for greasing
  • 5g chilli flakes
  • 10g dried barberries
  • 1g dried rose petals
  • ==== For salted milk chocolate slabs ====
  • 500g good quality milk chocolate
  • Flavourless oil, for greasing
  • 2”“3g sea salt
  • ==== For fruity milk chocolate slabs ====
  • 500g good quality milk chocolate
  • Flavourless oil, for greasing
  • 8g freeze-dried passion fruit pieces
  • 20g Rococo or Home Chocolate Factory chocolate-coated popping candy
  • 6g freeze-dried yogurt pieces
  • ==== For white chocolate slabs ====
  • 500g good quality white chocolate
  • Flavourless oil, for greasing
  • 20g freeze-dried raspberry pieces
  • 2g sugared mint pieces

 Directions

1. The method is the same for all slabs: temper the chocolate, using the tablier method or seeding method. Lightly grease the Swiss roll tin with a little oil and line it with clingfilm ”“ the oil will help the clingfilm stick to the tray as the chocolate sets, but make sure the oil doesn”™t come into contact with the chocolate.

2. Pour the tempered chocolate into the tray and spread it out with a palette knife. Tap the tray on the work surface a couple of times, keeping it level, to even out the surface of the chocolate and get rid of any air bubbles. Immediately sprinkle the chocolate with the toppings suggested to the left, or your own choice of toppings: the possibilities are endless.

3. Leave the chocolate to set in a cool, dry place for 2 hours, to allow the chocolate to crystallise, which will give it its distinctive crisp snap. Carefully lift the chocolate slab and clingfilm out of the tray. Remove the clingfilm from the slabs before gently breaking them into large shards.

4. Store in an airtight container ”“ they will keep well for a week or two ”“ or place them in cellophane bags to make beautiful gifts.

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