To celebrate my first week of work, a co-worker and I went out for dinner on Friday, sitting down at Wynard Quarter in Auckland and enjoying our Churro dessert while a boy came along and played ‘Someone Like You’ on the piano.

The moment felt like one that you wish you could freeze long enough that all the senses take the scene in to remember it for an eternity.

Time isn’t like that, it is always fleeting.

The position I have been hired for involves filling in for someone who is returning to their homeland for a month.

Due to office culture and these circumstances, there is a farewell afternoon tea being held which a quick and very easy chocolate slice is something to be called for and luckily, I have just the thing.

Note: The original recipe calls for bought shortbread cookies so if you are short on the hour it takes to make the shortbread cookies then use bought ones.

Chocolate Crunch Slice
Adapted from Donna Hay Dec-Jan 2012 issue and Chocolate book respectively
Serves 15 (or more as it’s very rich)

Shortbread Biscuits
This recipe can be halved to make the necessary amount just for the slice.
150g butter, softened
1/3 cup icing/confectioner’s sugar
1 teaspoon vanilla extract
11/2  cups plain flour, sifted
2 tablespoons cornflour/cornstarch, sifted

Place the butter, sugar and vanilla extract in a bowl and beat with an electric mixer for 8-10 minutes when it is pale and creamy. Add the sifted flours and beat until well combined and a smooth dough.

Knead into a rectangular shape.

Roll the dough between two sheets of non-stick baking paper to a thickness of 5mm/0.20in and refrigerate until firm.

Preheat the oven to 180°C/350F and slice the shortbread into rectangular cookies. Bake until lightly golden. Set aside to cool on wire racks.

Chocolate Crunch Slice
The reason for two different types of chocolate in this recipe is due to the richness of the 70% chocolate and a chocolate with less cocoa is a little smoother on the palate.

200g minimum 70% dark chocolate, roughly chopped
200g minimum 50% chocolate, roughly chopped
120g butter, chopped
1/3 cup pouring cream
200g shortbread, roughly chopped

Line a container with grease-proof paper and set aside.

Place the chocolates, butter and cream in a double boiler over medium heat, stirring until melted and combined. Allow the chocolate mixture to cool for a few minutes.

Once slightly cooled add the shortbread and stir them through.

Pour into the lined container and tap to get any bubbles out. Refrigerate for a minimum of three hours or until set, slicing thickly before serving.

I haven't met anyone yet who doesn't like this slice, so that's saying something about it.

Serve in bite sized slices.


Cara said...

Can totally vouch for this slice - amazing!! Thanks Sylvie :)

Sylvie said...

No problem, its definitely a gifting slice!

Powered by Blogger.