Chocolate and raspberry vinegar matchsticks

Reduce the raspberry vinegar in a saucepan to 25ml

Melt the chocolates together in a bowl over a pan of boiling water, then remove from the heat

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

Cut the tubes into 5cm long matchsticks and roll in the cocoa powder