This chocolate matchstick recipe makes the most of the sweet-and-sour flavour of raspberry vinegar, a fruity alternative to balsamic, and will deliver an unconventional and surprisingly tangy petit four
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
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
