Espresso Hazelnut Ripple

Line a shallow oven tray or roasting dish measuring at least 35cm x 25cm with baking paper. Roughly mark 5 long rows onto the baking paper.

Melt the white chocolate in a bowl over a pot of boiling water or in the microwave. Melt the dark chocolate in a separate bowl.

Mix most of the hazelnuts into the melted white chocolate. Spread the white chocolate mix into the 2nd and 4th rows you have marked in the prepared tray. Sprinkle extra nuts where needed.

Mix the ground coffee into the dark chocolate. Spread into the other 3 rows. Pull a knife across the rows 3 or 4 times each way to create swirls. Chill until set then cut or break into chunks. Serve on a platter with coffee or accompany with fresh berries.

To melt chocolate break or cut it into pieces and either melt in a bowl over a pot of boiling water (don’t let the bottom of the bowl touch the water or it will get too hot) or microwave for about 2 minutes, stirring after 1 minute and then every 30 seconds until chocolate is melted and smooth. Dark chocolate tends to take a little longer to melt than white chocolate.

Remove from heat when nearly melted. If overheated it can ‘clump up’ and go hard. The residual heat will be enough to fully melt it.

To roast and skin hazelnuts, spread out in an ovenproof dish or tray lined with baking paper for easy clean-up and roast at 180°C for 10-15 minutes until they smell aromatic. Allow to cool and then rub off the loose skins in a clean teatowel. (Don’t worry about doing a perfect job – they don’t need to be fully skinned).