Chocolate and raspberry vinegar matchsticks

  • Petit four
  • 20
  • 60 minutes

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

First published in 2015

Ingredients

Metric

Imperial

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
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
First published in 2015

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

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