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Beer chocolate box

Beer chocolate box


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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

40g Sosa glucose DE 60

265g Belcolade milk chocolate 

25g deZaan organic cocoa butter drops

37g salted butter

Rainbow Dust sparkle spray, Golden Belle

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

50g Sosa glucose DE 60 

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 

45g Sosa glucose DE 60 

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

52g Sosa glucose DE 60

240g Belcolade Cacao Trace dark chocolate 55% 

8g deZaan organic cocoa butter drops

42g salted butter 

Rainbow Dust sparkle spray, Ruby Slipper

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

Arrange the hand-crafted chocolates in a box and gift with a can or two of Beak Brewery's finest brews.

Beer box chocolates

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