Strawberry and pink peppercorn chocolate slab

Strawberry and pink peppercorn chocolate slab

By
From
Atelier Confectionery
Makes
2-4
Prep
30 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
50g pink strawberry chocolate, melted
400g white chocolate, tempered
20g dried strawberries
1 tablespoon pink peppercorns

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Gently stir the pink strawberry chocolate into the white chocolate, leaving swirls to create a marble effect. Pour the chocolate into the slab moulds and ensure that they are fully covered, tapping to eliminate any air bubbles. Using a scraper or palette knife, scrape the top to remove any excess chocolate and to level the surface.
  2. Gently place the dried strawberries onto the chocolate slab and sprinkle with the pink peppercorns. Leave to set in a cool dry place for at least 4 hours or overnight.
  3. Slowly loosen the chocolate from the moulds. Store in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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