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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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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
Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.
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Chocolate and raspberry vinegar matchsticks
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