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This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Chocolate and pretzels


You'll need

200 gm each dark chocolate (70% cocoa solids) and chocolate (55% cocoa solids), finely chopped 200 ml pouring cream 3 egg yolks 25 gm salted pretzels To serve: sea salt flakes

Method

  • 01
  • Melt chocolate in a heatproof bowl over a saucepan of simmering water and set aside. Bring cream to the boil in a saucepan over medium-high heat, add to chocolate, stir until smooth and set aside.
  • 02
  • Whisk yolks and 40ml hot water in a heatproof bowl over a saucepan of simmering water until pale and frothy (2-3 minutes). Transfer to an electric mixer, fold in chocolate mixture and whisk until cooled to room temperature (2-3 minutes). Spoon into a 7cm x 28cm cake tin lined with baking paper (see note), smooth top, scatter with pretzels and refrigerate to chill (overnight).
  • 03
  • Cut into fingers with a hot wet knife, scatter with sea salt flakes and serve.
Note If you don’t have a tin of this size, use a 15cm square cake tin instead.

This recipe is from the September 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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