Method
- Line a 20 x 30cm baking tin with baking paper. Find two bowls, and in the first melt the white chocolate and peanut butter together in a microwave stirring every 30 seconds until nice and creamy. Pour the mixture in the baking tin and spread evenly across its base.
- In the second bowl, repeat the process with any leftover chocolate, stirring every 30 seconds until smooth. Drizzle this chocolate over the peanut butter mixture.
- With a knife, cut through in swirls. Refrigerate until set, then cut into shards to serve.
Ingredients
200g white or dark chocolate, chopped
1¾ cups (450g) smooth/crunchy peanut butter
200g leftover chocolate, chopped
Pinch of salt
Notes
- Always Melt Chocolate Slowly: over a low temperature. The melting point of chocolate is between 30 to 32°C, lower than body temperature.
- Melting Chocolate – Microwave: Chop into small pieces. In a clean dry microwaveable dish, melt the chocolate on medium power for 30-second increments, stirring well after each, until melted.
- Melting Chocolate – Stovetop: Chop into small pieces and place in the top of a double boiler over hot (but not boiling) water. Stir until melted.
- Water & Chocolate: Chocolate is an oil-based product, and oil and water don’t mix. Melted chocolate responds noticeably to small mounts of moisture by transforming it from a shiny, smooth texture to a lumpy, grainy mass (called SEIZING!)
- Storing Chocolate: Store chocolate, well wrapped, in a cool dark place (18°C is ideal). If storage conditions are too cold, chocolate will ‘sweat’ when bought to room temperature. If conditions are too warm, the cocoa butter will start to melt out, and a grey ‘bloom’ will form on the surface. This doesn’t affect the flavour of the chocolate, just its look.
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© 2019 IGA Recipes.