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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
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.
You can use a few drops of beetroot juice or carrot juice instead of the food colouring if you prefer.
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