serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 200 g good-quality milk chocolate
- 25 g smooth peanut butter
- 100 g roasted salted peanuts, roughly chopped
Setting time: 5 minutes
Refrigeration time: 5 minutes
Instructions
1. Melt the milk chocolate, or temper it if it contains cocoa butter. To temper the chocolate, place it in a plastic bowl and heat in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons you can gently heat the chocolate with a hair dryer while stirring.
2. Spread half of the tempered chocolate onto a sheet of baking paper approximately 5-7 mm in thickness. Leave at room temperature to set.
3. As soon as it sets, spread a thin layer of peanut butter on the chocolate. Reheat the chocolate with a hair dryer if required.
4. Spread the remaining milk chocolate on top and sprinkle with the roasted peanuts before it sets. Place in the fridge for 5 minutes to set.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
