Name: Marbled chocolate thins
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 180 gram white eating chocolate, chopped coarsely; 1 tablespoon smooth peanut butter; 200 gram dark eating chocolate, chopped coarsely

Marbled chocolate thins

This pretty marbled chocolate thins are easier to make than you'd expect, marbling the chocolate can be almost therapeutic once you get the hang of it. Avoid rapid cooling and don't put the sheets in the fridge to set, you want the chocolate to be set firm but not brittle when you're ready to use the cutters.

Serves 8

Cook

15M

Ingredients

180 gram white eating chocolate, chopped coarsely

1 tablespoon smooth peanut butter

200 gram dark eating chocolate, chopped coarsely

Method

1.Grease a 25cm x 35cm swiss roll pan. Line the base with baking paper, extending paper 5cm above long sides of pan.

2.Melt white chocolate in a small heatproof bowl over a pan of simmering water (don’t let the water touch the bottom of the bowl). Remove bowl from heat, stir in the peanut butter. Cool for 10 minutes.

3.Melt the dark chocolate in another small heatproof bowl over a pan of simmering water (don’t let the water touch the bottom of the bowl). Remove bowl from heat; cool for 10 minutes.

4.Drop alternate tablespoons of white chocolate mixture and dark chocolate into the prepared pan. Gently shake the pan to level the mixture; pull a skewer backwards and forwards through the mixture several times for a marbled effect. Stand at room temperature for about 2 hours or until set.

5.Using a 5cm flower, or heart-shaped cutter, cut out shapes. Store in a single layer in the refrigerator.

Not suitable to freeze. Suitable to microwave.
Note

Women's Weekly Food

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