Master the art of gifting sweet treats with our locally brewed beer inspired chocolate giftbox. Crafted with care and bursting with delicious chocolate x beer flavour blends, we've created a collection of treats that any loved one is sure to enjoy! Pairing local Beak Brewery beers with a selected range of chocolate, these recipes offer a gift that is truly unique.
Heart chocolates featuring Parade IPA ganache
Ingredients |
Method |
|
115g Beak Brewery Parade IPA 17g Sosa Sorbitol 25g deZaan organic cocoa butter drops 37g salted butter |
Heat together beer, Sosa Sorbitol, and Sosa glucose to 85ºC. Pour mixture onto Belcolade milk chocolate and deZaan cocoa butter and leave for 1 minute. Using a hand blender, blend to create an emulsion. Allow the ganache to reach 35ºC before adding butter and blending again until completely combined and emulsified. Cool to 30ºC before piping into heart-shaped milk chocolate shell. Leave 4mm from the top of the cavity to allow for capping. Leave to crystallise for at least 12 hours (overnight) between 16 - 19ºC. Once crystallised, temper more chocolate and cap the chocolate. Once set and contracted, turn out of the mould. Finish the chocolates with a spritz of Rainbow Dust sparkle spray, Golden Belle. |
Circular chocolates featuring Imperial stout ganache
Ingredients |
Method |
|
135g Beak Brewery Imperial stout 15g Sosa Sorbitol 240g Belcolade Cacao Trace dark chocolate 55% 8g deZaan organic cocoa butter drops 42g salted butter |
Heat together beer, Sosa Sorbitol, and Sosa glucose DE 60 to 85ºC. Pour mixture onto Belcolade Cacao Trace dark chocolate and deZaan organic cocoa butter drops and leave for 1 minute. Using a hand blender, blend to create an emulsion. Allow the ganache to reach 35ºC before adding butter and blending again until completely combined and emulsified. Cool to 31ºC before piping into a dark chocolate shell. Leave 4mm from the top of the cavity to allow for capping. Leave to crystallise for at least 12 hours (overnight) between 16-19ºC. Once crystallised, temper more chocolate and cap the chocolate. Once set and contracted, turn out of mould. |
White circular chocolates featuring Mango Sour ale ganache
Ingredients |
Method |
|
105g Beak Brewery Sour ale 15g Sosa Sorbitol 165g Belcolade white chocolate 25g deZaan organic cocoa butter drops 45g salted butter |
Heat together beer, Sosa Sorbitol, and Sosa glucose DE 60 to 85ºC. Pour mixture onto Belcolade white chocolate and deZaan organic cocoa butter drops and leave for 1 minute. Using a hand blender, blend to create an emulsion. Allow the ganache to reach 35ºC before adding butter and blending until completely combined and emulsified. Cool to 29ºC before piping into a white chocolate shell. Leave 4mm from the top of the cavity to allow for capping. Leave to crystallise for at least 12 hours (overnight) between 16-19ºC. Once crystallised, temper more chocolate and cap the chocolate. Once set and contracted, turn out of mould. |
Dark dome chocolate featuring Cherry Pie Sour ganache
Ingredients |
Method |
|
135g Beak Brewery Cherry Pie Sour 15g Sosa Sorbitol 240g Belcolade Cacao Trace dark chocolate 55% 8g deZaan organic cocoa butter drops 42g salted butter |
Heat together beer, Sosa Sorbitol, and Sosa glucose DE 60 to 85ºC. Pour mixture onto Belcolade Cacao Trace dark chocolate and deZaan organic cocoa butter drops and leave for 1 minute. Using a hand blender, blend to create emulsion. Allow the ganache to reach 35ºC before adding butter and blending again until completely combined and emulsified. Cool to 32ºC before piping into dark chocolate shell. Leave 4mm from the top of the cavity to allow for capping. Leave to crystallise for at least 12 hours (overnight) between 16-19ºC. Once crystallised, temper more chocolate and cap the chocolate. Once set and contracted, turn out of mould. Finish the chocolates with a spritz of Rainbow Dust sparkle spray, Ruby Slipper. |
Assembly |
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Arrange the hand-crafted chocolates in a box and gift with a can or two of Beak Brewery's finest brews. |
