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.
The first week was a hand over of sorts so on Friday afternoon in usual office culture, there was 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.
I’ve made this a number of times and I get the same two comments:
“It’s very rich” translation, a little goes a long way.
“Can I have the recipe?” translation, it’s rich, but I can’t stop eating it.
I haven’t met anyone yet who doesn’t like this slice, so that’s saying something about it.
Notes: This recipe can be a little bit costly to make with the amount of chocolate required so halving this will still serve plenty of people as you serve it in bite size portions.
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.
Images were updated in early 2018.
Chocolate Crunch Slice
Adapted from Donna Hay Chocolate book
Serves 30 (or more as it’s very rich)
200 grams/7 ounces minimum 70% dark chocolate, roughly chopped
200 grams/7 ounces minimum 50% chocolate, roughly chopped
120 grams/4 1/4 ounces butter, chopped
1/3 cup pouring cream
200 grams/7 ounces shortbread, roughly crushed
Line a rectangle container with greaseproof paper and set aside.
Place the chocolates, butter and cream in a double boiler over medium heat, stirring until melted, smooth and combined. Allow the chocolate mixture to cool for a few minutes.
Once slightly cooled, add the shortbread and stir through until combined.
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.
Serve in bite sized pieces.