Raspberry Ripple and White Chocolate Slab

By Molly Bakes From the book Chocolate
Raspberry Ripple and White Chocolate Slab

Lovers of white chocolate will be delighted with this elegant treat. The fresh raspberry ripple gives the chocolate slab a tart edge and an amazingly vibrant colour.

For how many? Makes 1 large slab aprox. 32 x 22cm


  • 120g fresh raspberries
  • 2 tbsp golden caster sugar
  • Dash of lemon juice
  • 900g white chocolate, chopped or callets
  • 1 shallow baking tin measuring 32 x 22cm
  • Fine mesh strainer
  • Cling film


Line the base and sides of the baking tin with cling film.

Press the raspberries through a mesh strainer set over a bowl to remove the seeds. Stir in the sugar and add a dash of lemon juice to taste.

Melt and temper the chocolate. See how to do this here.

Pour the tempered chocolate into the prepared tin, spreading it evenly. Leave to cool and set a little. Once the chocolate has cooled, but not completely set, use a spoon to drizzle the raspberry juice over the surface of the chocolate. Then, using a knife or skewer, swirl the raspberry juice through the chocolate to create a rippled effect.

Leave to set before removing from the tin.

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