Chocolate and raspberry vinegar matchsticks

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Ingredients

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1
Reduce the raspberry vinegar in a saucepan to 25ml
  • 50ml of raspberry vinegar
2
Melt the chocolates together in a bowl over a pan of boiling water, then remove from the heat
3
Place the cream, vinegar and a pinch of salt in a small pan and bring to the boil. Gently stir into the chocolate, then mix until emulsified. Don’t overwork it as the mixture will naturally thicken
  • 25ml of double cream
  • salt
4
Transfer the mixture into a piping bag and pipe even-sized tubes, about 20cm in length, out onto a metal tray. Place the tray in the fridge for about 15 minutes to set
5
Cut the tubes into 5cm long matchsticks and roll in the cocoa powder
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