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Marbled chocolate ‘puddles’ recipe

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Marbling is one of the most simple but effective decoration techniques for chocolate. Swirling melted milk, dark and white chocolate together creates pretty chocolate discs (or 'puddles') that are perfect as an after dinner treat or for giving as simple gifts – pile into cellophane bags and tie with ribbon. See method

Serves 40 (makes 40 large puddles)
25 mins to prepare, 5 mins to cook, plus setting time
78 calories / serving
Vegetarian
Gluten-free

Ingredients

400g silky milk chocolate, finely chopped
100g dark chocolate (85% cocoa solids), finely chopped 
100g white chocolate, finely chopped

Perfect with:

Tesco Silky Milk Chocolate
Made with 32% cocoa solids, with hints of vanilla and malt

Each serving contains

Energy
325kj
78kcal 4%
Fat
5g 7%
Saturates
3g 15%
Sugars
7g 7%
Salt
0g 1%

of the reference intake
Carbohydrate 7g Protein 1.1g Fibre 0.6g

Method

Put each chocolate in a separate heatproof bowl. Place each over a pan of barely simmering water, making sure the water doesn’t touch the bowls, and heat until the chocolates are melted.

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Line 3-4 large trays with nonstick baking paper. Spoon 2 tsp milk chocolate onto one corner of a tray to create a ‘puddle’ shape about 5cm wide. Repeat to fill the tray. Using a teaspoon, drop a little dark chocolate then a little white chocolate onto the puddles. Use a skewer or the tip of a small knife to gently swirl the chocolates together so that they marble but don’t completely combine. Repeat with the remaining chocolate. Tap the trays very lightly on a work surface to dislodge any bubbles.
Leave to set in a cool place (but not in the fridge as this will cause the chocolate to ‘bloom’) for 1-2 hrs. Once solid, store in airtight containers in a cool place (but not in the fridge) for up to 1 week.