A dark chocolate slab recipe that rivals the taste of store-bought extravaganzas, and invites both vegetarians and health nuts to a feast

Here is a half-hour no-cook chocolate slab to improve your casual cooking

Even the dieter should have no fear of this chocolate slab at 325 calories for 300g at a total cost of $1.10.

Ingredients to make 2 chocolate slabs      (Calories  Grams   Cost)IMG_5818

1.  250 ml (1 cup) raisins  (300   155  1.20 c)
(if you do not mind a ‘wetter’ slab you can soak them overnight in the liqueur (or sherry) of your choice)
2.  250 ml (1 cup) choc chips (140   180     .20 c)
3.  250 ml (1 cup) pecans  (crush to desired size) (360   180  .60 c)
4.  2 tbsp unsalted butter (1 for melting choc chips, 1 for roasting pecans) (70   30  .20 c)
5.  50 ml half and half (for melting the sugar on the stove) (65  20 .15 c)
6.  65 ml (1/4 cup) caramel sauce   (35   40  .45 c) (optional)

total (650 calories   600 g  $2.20 for 2 slabs)

Workflow

  1. Put the pecans in a non-stick pan with 1 tbspn of unsalted butter, and roast briefly to a light brown color. Switch off the stove.
  2. Add the raisins and stir together for a minute. If you are using the soaked raisins for a wetter slab, do not add the excess liqueur – it will weaken the consistency of your slab.
  3. Put the sugar in a pot with 50 ml of half and half and stir to a melt on the stove for a few minutes. It will form a lovely dark caramel cream. Keep it warm near the stove and do not let it cool. You can use this cream as baste to give your slab a smooth outer look, or you can mix it in with the other ingredients.
  4. Place the choc chips and 1 tbspn of unsalted butter in the microwave for 1 ¾ minutes. Stir with a fork into a smooth consistency and pour into IMG_5833the pan of pecans and raisins.
  5. Mix the whole together thoroughly and separate into two batches to flatten into a slab on two separate small non-stick trays.
  6. While the slab is still warmish and soft, make your desired markings, or break-lines using a wide-edged plastic ladle
  7. Place both trays in the freezer to speed cool for 10 minutes
  8. Before the slab hardens fully, take out of the freezer, remove from the tray, and place on parchment paper and wrap in foil for a classy presentation. The caramel sauce is extra – use as desired in the cooking process… or later when the dessert is served. The chocolate remains pleasantly firm on the kitchen counter until eaten.

The surprise will be how good a 325 calories, 300 g slab of healthy dark chocolate that costs you only $1.10 will make you feel.

It is a winner. Good-bye store-bought expensive-preservative-filled alternatives

Loys
22nd March 2013