Sweet Shop Chocolate Slab Recipes
SWEET SHOP CHOCOLATE SLAB
This adaptable chocolate bark is chock-full with Easter goodies. Top with any treats you fancy and break into shards to make a great homemade gift
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Treat
Time 30m
Number Of Ingredients 3
Steps:
- Line an A4-sized baking sheet with parchment. Break the dark or milk chocolate into a large glass bowl. Bring a small saucepan of water to a slow simmer, then sit the bowl on top, making sure it doesn't touch the water. Over a low heat, slowly melt the chocolate, stirring once it begins to melt, or melt in the microwave in short bursts until smooth and glossy.
- Pour the chocolate onto the prepared baking sheet, spread into an even layer using a palette knife, then melt the white chocolate following the same method. Dot blobs of the white chocolate on top of the dark chocolate then use a skewer to swirl them together in any pattern you like.
- Top the bark with any assortment of treats you fancy - the more outrageous the better. Leave to set at room temperature to get a glossy effect, then break into shards to serve. Will keep for two weeks in an airtight container.
Nutrition Facts : Calories 284 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein
CHOCOLATE SLAB ICE CREAM SANDWICHES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Put the pecans on a baking sheet and bake until golden brown, 6 to 8 minutes. Let cool for 10 minutes. Sprinkle with the salt.
- Melt the chocolate in a double boiler. Pour the chocolate over the nuts and spread evenly. Place the graham crackers on top in rows, leaving some space between each. Freeze for 15 minutes.
- Carefully cut out the chocolate-coated graham cracker squares. Transfer half of the chocolate crackers to another baking sheet chocolate-side up. Top each with a small scoop of ice cream, then top with another cracker chocolate-side down. Freeze for 25 minutes. Wrap individually and freeze until ready to serve.
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- Preheat your oven to 400 degrees F. Roll your pie crust out onto an 18×13-inch baking sheet. I used a full batch of the pie crust above, which resulted in a slightly thicker crust. You could use half the batch and make a thinner crust. Place a piece of parchment paper over the pie dough and cover the top with pie weights or dried beans. Bake the crust for 20 to 30 minutes, or until it’s just slightly golden and flakey. Remove from the over and let the crust cool completely.
- Add the sugar, 1 1/2 cups heavy cream, buttermilk, cornstarch and salt to a large saucepan over medium heat. Whisk until the sugar dissolves. Bring the mixture to a boil, stirring occasionally, until it thickens slightly, about 5 minutes. Reduce the mixture to a simmer and cook for another 5 minutes, stirring occasionally.
- Place the egg yolks in a bowl and lightly beat them. Steam 1/2 cup of the warm milk mixture into the egg yolks while stirring constantly. Pour the egg yolk mixture back into the saucepan with the milk and heat over medium heat, stirring constantly. Stir until it is combined and very think, about 2 to 3 minutes. Remove the mixture from the heat and pour it into a bowl. Stir in the chocolate, butter and vanilla until it is melted and combined. Place a piece of plastic wrap directly on top of the chocolate pudding and stick it in the fridge for 30 minutes.
- Add the remaining cold heavy cream to the bowl of your electric mixer and beat on medium high speed until peaks form. Add in the powdered sugar and beat until combined. Remove pudding from the fridge and fold 1/2 cup of the whipped cream into the chocolate. Stick the remaining whipped cream in the fridge. Spread the chocolate evenly over the pie crust. Refrigerate the pie for at least 4 hours before serving. Right before serving, spread the whipped cream on top and cover with some chocolate shavings or sprinkles.
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Estimated Reading Time 6 mins
- MELT THE CHOCOLATE. Melt the chocolate in a bowl on a pot with water on the hob (au-bain-marie). Make sure you have enough chocolate, because you have to make the entire slab in one go.
- CUT THE NUTS AND ROAST THEM. Cut the nuts in bits (or halves) and put them on some baking paper in the oven (160°C). (You can also work with whole nuts if you make your slab thicker.)
- DECIDE ON SLAB SIZE AND SCATTER THE NUTS. Put two rulers on some baking paper on a marble surface parallel at a distance from each other. You have to ask yourself before you start how many chocolate slabs you want and make a note of how big or small you want to make them.
- TEMPER THE CHOCOLATE. The melted chocolate has to have the right temperature for using in your homemade chocolate slabs so you will need to temper it first.
- POUR THE CHOCOLATE OVER THE NUTS AND SMOOTH OUT THE SLAB. This is probably the trickiest part of the process, but don’t worry – it isn’t that difficult.
- LET THE CHOCOLATE DRY AND REMOVE THE RULERS. When you think your slab looks smooth, put you ruler aside and wait until the slab is nearly dry. Cut off the two rulers with a sharp knife before the slab becomes hard.
- COVER WITH BAKING PAPER AND FLIP THE SLAB. When the chocolate is completely dry, put another piece of baking paper on top and flip the chocolate slab so what was the top is now the bottom.
- REMOVE THE BAKING PAPER. You will notice that it is fairly easy to remove the baking paper at this stage. If the baking paper sticks to the chocolate and is showing wet marks, it is better to wait.
- CRACK THE SLAB. After removing the baking paper there is only one job left – my favourite part of the whole process. Break the big chocolate slab into smaller bits.
- EAT YOUR HOMEMADE CHOCOLATE SLAB! Don’t forget this step. After following this chocolate slab recipe, you deserve it. Enjoy your homemade chocolate slab wherever you decide to eat it, whether it’s in the comfort of your own living room or at a wonderful music festival on a Belgian family farm.
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