Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chocolate blackcurrant flat bread. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Both crispy and soft, this pavlova is the perfect dessert for summer months. Top tip for making Blackcurrant pavlova. Make sure your mixing bowl and whisk ar.
Chocolate Blackcurrant Flat bread is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Chocolate Blackcurrant Flat bread is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have chocolate blackcurrant flat bread using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate Blackcurrant Flat bread:
- Take Flour
- Get Water
- Prepare Chocolate Powder
- Get Desiccated Coconut
- Take Blackcurrant Jam
- Make ready White chocolate
Mix in cream and pipe into spherical mould. Add blackcurrant jelly inclusion and freeze. Spoon the filling into the pastry case and smooth flat. Mix the dough in your bread machine and bake in the oven.
Steps to make Chocolate Blackcurrant Flat bread:
- Mix flour and water
- Add some cocoa powder, mix the dough and add white chocolate chips
- Cut into shapes that of your preference
- Use a pan to fry them
- Cover with jelly
A versatile Middle Eastern style flat bread that you can serve with lunch or dinner. Discover BBC Good Food's favourite seasonal blackcurrant recipes and create delicious treats, including cordials, summer puddings, pies and jams. Drink on its own, add a dash to champagne, or use in place of cassis in cocktails. The rye bread and blackcurrant cake was surprisingly light given the ingredients used. All by itself it would be a good cake, but the added jam, cream and chocolate changed it into a bit of a marvel.
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