Chocolate slab made with gin soaked damsons and toasted almonds...

Damson, Gin and Toasted Almond Chocolate Slab

Can you believe 2011 is almost over? Neither can I…It seems only yesterday I was typing up my recipe for Damson Gin, and yet we’re already at the stage where I’m bottling it. Still, I’m not complaining; I not only get delicious gin to drink, but I have the most amazing gin soaked damsons to put to use in the kitchen.

Damsons

Damsons, soaked in gin

I was sitting yesterday morning after taking a few sips of the damson gin (and note my “few sips” is quite a bit where gin is concerned) and was wondering what to do with the left over fruit when I came across a recipe for Chocolate, Almond and Damson Slab that seemed to tick all the boxes. The damson gin has a strong almond like aroma (presumably from the fruit pits) so combining it with toasted almonds seemed to make perfect sense.

Damson Chocolate Slab

Chocolate slab made with gin soaked damsons and toasted almonds...

Although I haven’t tried the original, I have tweaked it a little. I’ve reduced the amount of cream because as I see it, mixing cream with chocolate is only going to give you sticky fingers and prevent it setting properly. If you use a good quality chocolate the cream isn’t going to add anything anyway; if you’re worried about the dark chocolate being a little too strong, go for one with a lower percentage cacao solids.

Pitted Damsons

Pitted Damsons

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Recipe: Damson, Gin and Almond Chocolate Slab

Summary: This chocolate slab is a great way of using your alcohol soaked fruit left over from making damson gin. It also works well with sloes!

Ingredients

  • 200g Dark Chocolate (65% is fine, above if you like it dark)
  • 200g Gin soaked Damsons or Sloes
  • 125g Blanched Almonds
  • 50ml Double Cream
  • 1 tsp Unsalted Butter

Method

  1. Start by ripping apart your damsons, removing the sloes. Meanwhile, put your almonds on a baking tray into the oven at 200 degrees c for 10 minutes to toast.
  2. Cover a flat baking tray with greaseproof paper (use a few dabs of butter to stick it down and prevent wrinkles), then cover evenly with the damsons and almonds.
  3. Heat a pan of water and put a heatproof bowl on top of the pan (but not touching the water). Into this place your chopped up chocolate, cream and butter, and stir until melted.
  4. Pour the chocolate mixture over your damsons / almonds and spread with a spatula to fill all the gaps.
  5. Allow to cool to room temperature, then place into a fridge until required.

Variations

Sloes (left over from making Sloe Gin) work just as well in this recipe. Also try adding a little chilli to the chocolate to enhance the flavours.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 12

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