Banoffee chocolate slab

Banoffee chocolate slab

By
From
Atelier Confectionery
Makes
2-4
Prep
30 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
60g Vanilla fudge
400g milk chocolate, tempered
50g banana chips
30g digestive cookies, crushed

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Cut the vanilla fudge into small pieces and set aside.
  2. Pour the tempered chocolate into the slab moulds and ensure that they are fully covered, tapping to eliminate any air bubbles. Using a scraper or palette knife, scrape the top to remove any excess chocolate and to level the surface.
  3. Gently dot the banana chips, fudge and crushed cookies randomly onto the chocolate slab. Leave to set in a cool dry place for at least 4 hours, or overnight.
  4. Slowly loosen the chocolate from the moulds. Store in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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