Eight golden wedges come out of the oven, and each one, broken open, shows melting chocolate and tart flecks of raspberry: Comptoir du Cacao’s Raspberry Dark Chocolate Bar, 72% cocoa, lets the bright berry lift the deep, bittersweet chocolate.
Makes 8 · 20 min + 20 min baking
Ingredients
- 2 cups (250 g) flour
- 1/4 cup (50 g) sugar
- 1 tbsp baking powder
- A pinch of salt
- 6 tbsp (85 g) cold butter, diced, plus extra to serve
- 3.2 oz (90 g) Raspberry Dark Chocolate Bar (Comptoir du Cacao), chopped
- 3/4 cup (180 ml) cold milk
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix 2 cups (250 g) flour, 1/4 cup (50 g) sugar, 1 tbsp baking powder and a pinch of salt, then rub in 6 tbsp (85 g) cold diced butter.
- Stir in the Raspberry dark chocolate bar (3.2 oz / 90 g), chopped, then add 3/4 cup (180 ml) cold milk and mix just until a dough forms.
- Pat into a 1-inch (2.5 cm) thick round, cut into 8 wedges and set them on the baking sheet.
- Bake for 18 to 20 minutes, until golden, and serve warm with butter.
The star of this recipe: Raspberry Dark Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
