From Mastering the Art of Chocolate by Chantal Coady
500g good quality milk chocolate
Flavourless oil, for greasing
33*23cm Swiss roll tin
Temper the chocolate using the tablier method or seeding method. Lightly grease the Swiss roll tin with a little oil and line it with cling film – the oil will help the clingfilm stick to the tray as the chocolate sets, but make sure the oil doesn’t come into contact with the chocolate.
Pour the tempered chocolate into the tray and spread it out with a palette knife. Tap the tray on the work surface a couple of times, keeping it level, to even out the surface of the chocolate and get rid of any air bubbles. Immediately sprinkle the chocolate with the toppings.
Leave the chocolate to set in a cool, dry place for 2 hours to allow the chocolate to crystallise, which will give it its distinctive crisp snap. Carefully lift the chocolate slab and clingfilm out of the tray. Remove the cling film from the slabs before gently breaking them into large shards. Store in an airtight container – they will keep well for a week or two – or place them in cellophane bags to make beautiful gifts.
We wanted to share the passion fruit and popping candy version of the chocolate slabs here because it’s something people ask about, but there are endless varieties of chocolate slabs that you could make. In her book, Chantal suggests adding chilli flakes, dried barberries and dried rose petals to dark chocolate, sea salt to milk chocolate or pieces of freeze-dried raspberry and sugared mint to white chocolate.
Photography: James Murphy