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Raspberry Ripple and White Chocolate Slab

by Molly Bakes from Chocolate

A simple, elegant chocolate slab recipe, combining creamy white chocolate with tangy fresh raspberry. Perfect to make as an elegant treat for lovers of white chocolate.

From the book

Molly Bakes


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.

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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

Essential kit

You will need 1 shallow baking tin measuring 32 x 22cm.


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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