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Marbled chocolate ‘puddles’ recipe

Marbled chocolate ‘puddles’ recipe

9 ratings

Marbling is one of the most simple but effective decoration techniques for chocolate. Swirling melted milk, dark and white chocolate together creates pretty chocolate discs (or 'puddles') that are perfect as an after dinner treat or for giving as simple gifts – pile into cellophane bags and tie with ribbon. See method

  • Serves 40 (makes 40 large puddles)
  • 25 mins to prepare, 5 mins to cook, plus setting time
  • 78 calories / serving
  • Vegetarian
  • Gluten-free


  • 400g silky milk chocolate, finely chopped
  • 100g dark chocolate (85% cocoa solids), finely chopped

  • 100g white chocolate, finely chopped

Perfect with:

Tesco Silky Milk ChocolateMade with 32% cocoa solids, with hints of vanilla and malt Tesco Silky Milk Chocolate
Made with 32% cocoa solids, with hints of vanilla and malt

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    3g 15%
  • Sugars

    7g 7%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 7g Protein 1.1g Fibre 0.6g


  1. Put each chocolate in a separate heatproof bowl. Place each over a pan of barely simmering water, making sure the water doesn’t touch the bowls, and heat until the chocolates are melted.
  2. Line 3-4 large trays with nonstick baking paper. Spoon 2 tsp milk chocolate onto one corner of a tray to create a ‘puddle’ shape about 5cm wide. Repeat to fill the tray. Using a teaspoon, drop a little dark chocolate then a little white chocolate onto the puddles. Use a skewer or the tip of a small knife to gently swirl the chocolates together so that they marble but don’t completely combine. Repeat with the remaining chocolate. Tap the trays very lightly on a work surface to dislodge any bubbles.
  3. Leave to set in a cool place (but not in the fridge as this will cause the chocolate to ‘bloom’) for 1-2 hrs. Once solid, store in airtight containers in a cool place (but not in the fridge) for up to 1 week.

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