I love homemade foodie gifts, I've made chilli oil is the past but that involves being very organised and unfortunately I'm about 4 months too late for that! Chocolate slabs are seriously quick and easy to make but look ever so fancy. So if you need a last minute something extra to give your loved ones this Christmas, need to thank your office for all their hard work this year or want to occupy your little ones with some fun cooking, this is the recipe for you! The chocolate slab is the perfect homemade prezzie that everyone will love and it happens to be a dream to make!
I've made up my favourite combinations below for two types of festive chocolate slab;
The Milk Choc with Honeycomb, Pistachio & Sea Salt
The White Choc with Shortbread, Cranberries & Pecan
These are NOT set recipes so feel free to throw in your favourite bits or anything you want to use up from the cupboard. Chocolate bars are fab to use in Chocolate Slabs, so if you're a Malteaser girl or Reese's Peanut Butter Cup inclined, chop it up and throw it in. Using your favourites will make this extra special!
Makes 2 slabs
Instructions for milk choc
200g milk chocolate
100g dark chocolate
Freeze dried strawberries
Instructions for white choc
300g white chocolate
45g dried cranberries
45g toasted pecans
100g shortbread biscuit
Start by preparing all the ingredients you're going to add to the chocolate. Roughly chop the pistachios, toasted pecans and cranberries, but keep them separate ready to sprinkle. Place the shortbread and honeycomb in separate sandwich bags and bash with a rolling pin, until you have different sized pieces and some lovely crumble.
Line two trays with baking paper.
Start with the white chocolate to save on washing up. Break up the chocolate in a heatproof bowl and melt over barely simmering water. When the chocolate is smooth add the shortbread and stir until all the pieces are covered.
Pour the mixture onto one of the trays. Scrap out all the last bits with a spatula and push around to evenly distribute the pieces. Sprinkle over the chopped cranberries and pecans, then finally dust with strawberry powder. Pop in the fridge to set.
Now for the milk choc! Using the same bowl, break up the milk chocolate and repeat the melting process. Add the honeycomb once smooth, stir and then pour onto the second baking tray.
Push around any chunks and sprinkle over the chopped pistachios, freeze dried strawberries and sea salt. Pop the tray in the fridge. It should only take an hour for both slabs to set but make sure yours are completely hard before you remove from the fridge.
Once set you can either smash into natural chunks or cut it up for more evenly sized pieces. I like to do a bit of both!
If you're giving out presents, wrap three pieces in cellophane and tie with ribbon. Beautiful!