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Raspberry Ganache Bars

Makes 12 bars


  • 1 packet of short crust pastry
  • 1 packet of raspberry jelly
  • Raspberry essence
  • 60g + 200g dark chocolate
  • 50ml single cream

Step 1

Preheat the oven to 180°C/350°F/Gas mark 4. Follow jelly packet instruction but only add half the water the packet states. Add a teaspoon of the raspberry essence and pour the jelly into a square tin to about 1cm thickness and place in the fridge to set. Roll out the pastry to 3mm thickness and blind bake for 20 minutes then leave to cool on a cooling rack. Once cool use a metal cutter to cut rectangles from the cooked pastry. Melt and temper 200g of the chocolate in a bain-marie.

Step 2

Stir the chocolate until nearly melted then remove the bowl from the heat and carry on stirring until completely melted. Spoon enough melted chocolate into each mould to cover all sides with a thin layer. Using a small brush may help to distribute the chocolate evenly. Allow to cool and harden at room temperature, then transfer to a fridge to harden fully. Use a cutter to cut rectangles of jelly and carefully remove them from the tin. Place the jelly into the chocolate mould.

Step 3

Heat the cream up in a bain-marie. Once hot, but not boiling, remove the bowl from the heat and add 60g of chocolate, stirring until all the chocolate is melted and the mixture is smooth. Once the ganache has cooled to room temperature but is still liquid, spread a generous layer on top of the jelly and place in the fridge to set for approximately 10 minutes. Reheat and temper the melted chocolate if it has started to set, and spread a final layer on top of the ganache layer, using a spatula to get rid of excess chocolate.

Step 4

Place the moulds back into the fridge until set, then carefully remove the bars from the moulds and trim with a knife. Spread a very thin layer of chocolate onto the pastry rectangles and fix the chocolate bars onto them. Allow to cool again if desired.