Get into the festive spirit with our Peppermint Chocolate Slab, a classic Christmas treat that’s easy to make and seriously impressive! Made with rich dark and creamy white chocolate, and topped with smashed candy canes, the Peppermint Chocolate Slab is perfect for satisfying a sweet tooth or creating thoughtful edible gifts.
Ingredients:
500 grams of dark chocolate chopped
500 grams of white chocolate chopped
1/2 Teaspoon of pepperment extract (optional)
3/4 cup crushed candy canes (Use as much candy cane as you’d like – the more you add the mintier it becomes)
Instructions:
Prepare a 24cm x 33xm swiss roll tin with baking paper making it as smooth as possible and set aside.
Ensure that you have chopped the chocolate into tiny pieces and place them in a meduim bowl and microwave in 30 second increments until melted. Stir between each increment until the chocolate is runny and smooth. If you are adding peppermint extract you can add it here and stir it in.
Pour the chocolate into into your prepared tin and spread evenly . Place the tin in the fridge for about 10 minutes to partially set. You want the chocolate to be set around the edges but still soft in the middle. If you let this layer harden completely, the white chocolate may not stick to it.
Melt the white chocolate in the microwave in the same way as the dark chocolate. Once melted add about 1/3 of your crushed candy canes to the chocolate and stir through. Allow this mixture to cool for about 5 minutes before pouring it over the dark chocolate layer.
Scatter the remaining candy cane pieces over the top and return the slab to the fridge for about 20 minutes until the chocolate has hardened.
Remove the slab from the fridge and let it sit at room temperature for a few minutes to soften up. Run a heavy straight edge knife under hot water to warm it and cut the slab into pieces by cutting straight down through the layers. Serve and enjoy.
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