Photo and recipe from here
Bonjour mes belles,
In honour of it being OUR day i.e. International Woman's day, I think that some chocolate is in order so today's recipe was created by the fabulous and very French Trish Deseine, one of my favourite French female chefs...
Trish Deseine’s Triple Chocolate Slab
Preparation time: 5-6 hours (includes cooling and refrigeration time)
Cooking time: 30 minutes (three sessions of 10 minutes each)
You will need
1. Line a one-litre loaf tin lined with clingfilm.
2. Break the dark chocolate into pieces and place in a bowl, plus 200ml cream (cold). Sit the chocolate over barely simmering water (the bowl should not touch the water).
3. Heat for two to three minutes, remove and stir, until melted. Return to the heat if not. Pour into the lined loaf tin and allow to cool, then place in the fridge for around an hour and a half, or until set. Each layer needs to set before you can start on the next.
4. Repeat for the other layers, using 200ml cream with the milk chocolate and just 100ml with the white. Layer two is made by pouring the cooled, melted chocolate on to the chilled and set first layer. After the second layer has chilled and set in the fridge, layer three can be poured on as above. Once the final layer has chilled and set, it’s ready to serve.