Raspberries And Cream Slab

I received a free copy of Olive Magazine and this recipe was featured inside it.It seemed simple to do and had a preparation time of 15 minutes so i thought i would give it a go.

 

Ingredients

500g White chocolate.
40g Dried sliced coconut.
10g slivered pistachios.
10g freeze-dried raspberries.

I used basics white chocolate,as i needed so much,as it only cost 30p a bar.
I couldn't find freeze-dried raspberries so i used raspberry fruit flakes.
I left out the pistachios as i only needed 10g so i didn't want to buy a whole big packet.

Recipe.

1.Line a 30 x 20cm baking tray with baking paper.
2.Break the white chocolate into pieces and place in a bowl.
3.Melt over e a pan of simmering water.
4.When melted pour the White chocolate onto the baking paper covered tray and spread out to fill the rectangle.
5.Scatter over the toppings and push them into the chocolate a little.
6.Leave in the fridge to set for a few hours.

I made this on a very hot day so i had to chill it for quite a few hours as it began to melt quickly when i took it out after 2 hours.
It tasted a bit sweet when i tasted it which i might be able to change by using more superior chocolate.Also the pistachios may lessen the sweetness.
The coconut could have done with chopping up into smaller pieces as they were a bit big in places.
The raspberry fruit flakes worked well although,i used 20g instead of 10g,and i still feel i needed more as it was a bit sparse in places.
I will definitely make it again though.

 

The Monday Baker