Chocolate and raspberry vinegar matchsticks

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
share recipe:

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
share recipe:

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

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Chocolate
Chocolate
Chocolate
Chocolate
Raspberry
Raspberry
Eton mess
Eton mess
Load more