Confetti Bar
500g/1 lb white chocolate, coarsely chopped food colouring of your choice a handful of edible flowers Rainbow Sugar 2 tsp sugar food colouring of your choice
© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/confetti-bar/3426/
Rainbow Sugar
Line a 30cm x 24cm/11¾in x 9½in swiss roll tin with baking paper.
Melt the white chocolate in a bowl over a pot of simmering water, stirring occasionally, or in 20-second bursts in a microwave, stirring in between.
While the chocolate is melting, make the Rainbow Sugar. Divide the sugar between 2 small sealable bags and add a tiny drop of food colouring of your choice to each. Shake up the sugar in the bag vigorously to distribute the colour evenly.
When the white chocolate is melted, divide between two bowls. Stir a few drops of food colouring of your choice into each to achieve desired shades.
Pour the coloured chocolate onto the prepared tray and spread out – you can have half one colour and half the other or marble the colours together. Scatter with the Rainbow Sugar and edible flowers and chill for 2 hours or overnight.
TIP
You can use a few drops of beetroot juice or carrot juice instead of the food colouring if you prefer.
Generic content for all other countries not on the list.
Get VIP offers & great foodie content & you could win an iPad Air 2!
Before you go, tell us where you heard about Annabel's book:
Unfortunately, your browser blocked the popup, please use the following link to Buy the Book
Get VIP offers and great foodie inspiration!
leave a comment
You must be logged in to add comments, click here to join.