White & Dark Chocolate Peanut Butter Chunks

White & Dark Chocolate Peanut Butter Chunks

Warning: This turns brainy and docile old ladies into scatty, hyperactive big kids. Let me explain.

The annual Hockley Scrabble Christmas party was coming up and I volunteered to make my favourite chocolate cake. As luck would have it, a few days before the event our old and half-useless oven gave in and with its last sigh tripped the house’s electricity. It goes without saying that the chocolate cake promise went down the drain. After pondering for a few days I decided to get adventurous and try out this dessert.

Nervously I added my chocolate container to the array of goodies the other players brought. Between playing Scrabble and taking photos I forgot all about the food and hours passed like seconds.

While I was wondering how a lady of almost 80 could play EROTICS against me with a straight face, I heard two voices calling out my name. When I looked up both Shirley and Carole were panting after rushing over to my board. I should have known that exultant glint in Shirley’s eyes was the effect of chocolate coursing through her veins. The chocolate was a huge success and after much nagging I promised to print out the recipe for them.

White & Dark Chocolate Peanut Butter Chunks
Makes lots of chocolate chunks, enough for +20 people
Preparation: 15 mins, plus chilling – Cooking: 15 mins

White & Dark Chocolate Peanut Butter Chunks

Ingredients
  • butter to grease
  • 400g (14 oz) white chocolate
  • 400g (14 oz) plain chocolate
  • 150g (5 oz) crunchy peanut butter
Method
  1. Line a shallow 30 x 30cm (12 x 12 inch) tine with greased baking parchment.
  2. Melt the plain chocolate in a heat proof bowl set over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir until smooth and remove the bowl from the pan.
  3. Melt the white chocolate in the same way and remove from the heat. Add the peanut butter to the white chocolate and stir well until smooth.
  4. Drop alternate spoonfuls of each chocolate into the prepared tin, then tap the tin to level the mixture. Drag a skewer through both mixtures to create a marbled effect.
  5. Tap the tin again to level the mixture, then chill for 2-3 hours until firm.
  6. Turn out on to a board and break the chocolate into manageable chunks for people to nibble on. Store in the fridge for up to 1 month.
Notes
  • Try and buy good quality chocolate, it can make all the difference in taste.
  • While the chocolate is melting, watch it like a hawk. If the heat is too high, the chocolate will start separating into an oily and grainy mess.

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