Theo Michaels’ pistachio and cherry studded chocolate tablet

This is a great way to use up chocolate, especially after Easter! Essentially, chocolate tablet is melted chocolate poured onto baking parchment and left to set. But the secret is what you add to it. Here, I’ve gone with what I enjoy– pistachios, dried cherries and rose petals, but you can top it with whatever you fancy: peanuts, dried cranberries, marshmallows, cookie crumbs, even chilli/hot red pepper flakes, the list is endless.

chocolate tablet
Mowie Kay

SERVES 8 TO SHARE

300g dark chocolate (70% min cocoa solids)
freshly ground black pepper, to taste
150g white chocolate
1⁄2 teaspoon caster sugar
a pinch of ground turmeric
1 tablespoon pistachio nuts, lightly crushed
1 tablespoon dried cherries
1 teaspoon dried edible rose petals
a pinch of sea salt flakes

1. Set up a bain marie. To do this, bring a medium-sized saucepan half-full of water to a simmer and set a heatproof bowl over it, ensuring the base of the bowl doesn’t touch the surface of the water. Break up the dark chocolate, drop it into the bowl and add half a turn of coarsely ground black pepper (you only want a tiny bit) and stir with a wooden spoon until fully melted.

2. Pour the melted chocolate onto a sheet of baking parchment set on a tray and smooth it out with a spatula to a rectangle roughly 25 x 15 cm/10 x 6 inches. Take a clean heatproof bowl and melt the white chocolate as you did the dark. Drizzle half of this over one half of the dark chocolate. Add the sugar and the turmeric to the remaining melted white chocolate still in the bowl. Mix together until the chocolate turns golden and then drizzle this over the other half of the dark chocolate.

3. Use a cocktail stick/toothpick or the handle of a teaspoon to swirl the three chocolates together to create a pretty marbling effect, less is more in this instance. While it’s still warm, scatter over the pistachios, cherries and rose petals, and place in the fridge to set for at least 1 hour. When you are ready to serve, season with a pinch of sea salt flakes. I like to serve just out of the fridge so that it makes a satisfying ‘crack’ when you break it.

Recipe from Share: Delicious Sharing Boards for Social Dining by Theo Michaels, published by Ryland Peters & Small, price £16.99.