Chocolate raspberry bar
Chocolate rasperry bars are an impressive, easy to prepare, indulgent dessert.
Equipment
- loaf tin 22 cm x 12 cm
Ingredients
- 130 g dark chocolate (70% cocoa solids) or any other dark chocolate to your taste
- 4 Tblsp almond butter
- 100 g frozen raspberries
- 75 g roasted hazelnuts, roughly chopped
Instructions
- Line the loaf tin with a wet piece of non-stick baking paper and set it aside.
- Melt the chocolate and almond butter carefully in the microwave, stir well to combine.
- Scatter the frozen raspberries and hazelnuts over the bottom of the loaf tin.
- Pour the chocolate over the fruits and nuts, make sure you cover every corner.
- You have to work fast since the frozen rasperries will make the chocolate set fast.
- When everything is nicely covered, let the chocolate set at least an hour in the fridge.
- Just before you want to serve the chocolate, let it sit for 5 minutes at room temperature.
- Then cut the chocolate into long stripes and serve immediately.