Theo Michaels' pistachio and cherry studded chocolate tablet - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Theo Michaels’ pistachio and cherry studded chocolate tablet By You Magazine - March 13, 2020 This is a great way to use up chocolate, especially after Easter! Essentially, chocolate tablet is melted chocolate poured onto baking parchment and left to set. But the secret is what you add to it. Here, I’ve gone with what I enjoy– pistachios, dried cherries and rose petals, but you can top it with whatever you fancy: peanuts, dried cranberries, marshmallows, cookie crumbs, even chilli/hot red pepper flakes, the list is endless. Mowie Kay SERVES 8 TO SHARE 300g dark chocolate (70% min cocoa solids) freshly ground black pepper, to taste 150g white chocolate 1⁄2 teaspoon caster sugar a pinch of ground turmeric 1 tablespoon pistachio nuts, lightly crushed 1 tablespoon dried cherries 1 teaspoon dried edible rose petals a pinch of sea salt flakes 1. Set up a bain marie. To do this, bring a medium-sized saucepan half-full of water to a simmer and set a heatproof bowl over it, ensuring the base of the bowl doesn’t touch the surface of the water. Break up the dark chocolate, drop it into the bowl and add half a turn of coarsely ground black pepper (you only want a tiny bit) and stir with a wooden spoon until fully melted. 2. Pour the melted chocolate onto a sheet of baking parchment set on a tray and smooth it out with a spatula to a rectangle roughly 25 x 15 cm/10 x 6 inches. Take a clean heatproof bowl and melt the white chocolate as you did the dark. Drizzle half of this over one half of the dark chocolate. Add the sugar and the turmeric to the remaining melted white chocolate still in the bowl. Mix together until the chocolate turns golden and then drizzle this over the other half of the dark chocolate. 3. Use a cocktail stick/toothpick or the handle of a teaspoon to swirl the three chocolates together to create a pretty marbling effect, less is more in this instance. While it’s still warm, scatter over the pistachios, cherries and rose petals, and place in the fridge to set for at least 1 hour. When you are ready to serve, season with a pinch of sea salt flakes. I like to serve just out of the fridge so that it makes a satisfying ‘crack’ when you break it. Recipe from Share: Delicious Sharing Boards for Social Dining by Theo Michaels, published by Ryland Peters & Small, price £16.99. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved