Chocolate and raspberry vinegar matchsticks
- Petit four
- easy
- 20
- 60 minutes
PT1H
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
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Ingredients
Metric
Imperial
- 50ml of raspberry vinegar
- 225g of milk chocolate
- 225g of dark chocolate
- 25ml of double cream
- 25g of cocoa powder
- salt
Equipment
- Piping bag with plain nozzle
Method
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
- 225g of milk chocolate
- 225g of dark chocolate
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
- 25g of cocoa powder
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Chocolate and raspberry vinegar matchsticks
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