Olive Magazine
Chocolate Slab Recipe

Mocha chocolate slab

Published: November 30, 2017 at 12:17 pm
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  • Preparation and cooking time
    • Total time
    • + setting
  • Easy
  • Makes 500g slab

Make this indulgent chocolate slab with white chocolate, dark chocolate and coffee beans to give as a gift or serve as a smart dinner party dessert with coffee

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Make this stunning mocha chocolate slab for an edible gift, then check out our blonde chocolate Christmas barkBaileys truffles, peppermint creams and more Christmas sweets recipes.

Making chocolate recipes and working with chocolate can be difficult, so check out our expert guide to chocolate for the best tips.

Make this stunning mocha chocolate slab for an edible gift, then check out our blonde chocolate Christmas barkBaileys truffles, peppermint creams and more Christmas sweets recipes.

Making chocolate recipes and working with chocolate can be difficult, so check out our expert guide to chocolate for the best tips.

Ingredients

  • 400g white chocolate
  • 100g 70% dark chocolate
  • 2 tbsp coffee beans
  • 400g white chocolate
  • 100g 70% dark chocolate
  • 2 tbsp coffee beans

Method

  • STEP 1

    Melt the white chocolate in a heatproof bowl set over (but not touching) a pan of simmering water. Melt the dark chocolate separately in the same way. Alternatively, heat the chocolates in separate glass bowls in the microwave in 20-second blasts on medium power until melted. 

  • STEP 2

    Line a baking tray with baking paper and pour the white chocolate into the centre. Use the back of a spoon to shape into a thick rectangle, about A5 size (approximately 21 x 15cm). Drizzle over the dark chocolate and swirl into the white chocolate using a teaspoon handle or similar, then scatter over the coffee beans. Put in the fridge to set. If you want to give the slab as a gift, wrap in cellophane and tie with ribbon. Break into pieces to serve. 

  • STEP 3

    Melt the white chocolate in a heatproof bowl set over (but not touching) a pan of simmering water. Melt the dark chocolate separately in the same way. Alternatively, heat the chocolates in separate glass bowls in the microwave in 20-second blasts on medium power until melted. 

  • STEP 4

    Line a baking tray with baking paper and pour the white chocolate into the centre. Use the back of a spoon to shape into a thick rectangle, about A5 size (approximately 21 x 15cm). Drizzle over the dark chocolate and swirl into the white chocolate using a teaspoon handle or similar, then scatter over the coffee beans. Put in the fridge to set. If you want to give the slab as a gift, wrap in cellophane and tie with ribbon. Break into pieces to serve. 

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