100g best-quality white chocolate, chopped into small pieces
200g best-quality dark chocolate, chopped into small pieces
Edible gold leaf
¼ tsp dried chilli flakes or to taste

Soft small clean paintbrush

View an easy to print version

Marbled Chocolate Bars with Chilli and Gold

SERVES: Makes 300g

As Isabella writes in her BOOK OF HOUSEHOLD MANAGEMENT, chocolate can be served at the end of the meal, presented with other sweet treats in decorative boxes. In fact, a small selection of homemade sweets served with coffee can replace a dessert course altogether if well chosen and presented attractively. This white and dark chocolate confection is easy, yet impressive.

Time: 35 minutes

Line a large baking tray with non-stick baking paper. Melt the chocolates separately in a microwave, pulsing in 15-second blasts, and stirring in between until the chocolate is liquid. Using a teaspoon, blob the white chocolate onto the tray, spreading the blobs out a little with the tip of the spoon. Tap the tray lightly on your worktop to flatten the blobs. Make sure the dark chocolate is still quite liquid before you pour it on top, then pour it over the white chocolate and in between the blobs. You are aiming for a thin layer all over the white chocolate blobs. Tap the tray lightly as before, and use a small spoon to swirl the chocolates together, tapping the tray once or twice as you go to ensure that the chocolate layer
is complete and there are no gaps. Sprinkle the chilli flakes over the surface while the chocolate is still warm, then allow it to cool slightly, but not set, before applying the
gold leaf.

To apply the gold leaf, very carefully open the pack of leaf, and use a soft small paintbrush to pick up small pieces, placing them carefully onto the chocolate randomly.

Place the chocolate in the freezer or fridge until ready to serve.When you want to use the chocolate, break it into rough shards.