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Chai Latte chocolate snacking bars

Chai Latte chocolate snacking bars


45
15
The spicy flavour of the chai is complimented perfectly by the creaminess of the chocolate in these colourful bars.

White chocolate ganache

Ingredients 

250g double cream 

70g Sosa home gourmet liquid glucose

645g Republica del Cacao | Ecuador | White chocolate (35%) buttons

65g unsalted butter

Method 

Heat the cream and glucose and leave to infuse for 1 hour.

Bring the mixture back up to the boil and pour over chocolate.

Allow the mixture to sit for a few moments to melt the chocolate. 

Blend the mixture with a hand blender to create an emulsion and cool to 35c. 

Add the softened butter and blend again to ensure fully emulsified. 

Cool the mixture to 30c before placing in a piping bag ready to fill the mould.  

Chai ganache 

Ingredients 

180g double cream

2 chai teabags

40g Sosa home gourmet liquid glucose

200g Republica del Cacao Ecuador and Peru blend dark chocolate (70%) buttons

Method

Heat the double cream and tea bags and leave to infuse for 1 hour. 

Remove the teabags and add the glucose. 

Bring the cream and glucose up to the boil. 

Pour over the chocolate and let it stand for a minute to allow the chocolate to start to melt. 

Blend the mixture to ensure to create an emulsion.

Leave the mixture to cool to 30c before placing in a piping bag ready to fill the mould. 

Shells

Ingredients 

Republica del Cacao Ecuador and Peru blend dark chocolate (70%) buttons

Sosa powdered food colouring - white

Sosa powdered natural food colouring - black (with activating charcoal)

Sosa powdered food colouring - gold

Sosa powdered food colouring - copper/bronze

Belcolade 100% pure cocoa butter buttons

Make up cocoa butter colours in white, black, gold and bronze and temper them. For more information on tempering and making up cocoa butter colours, please refer to our video section.

Assembly 

Always start with a clean and polished mould. 

Using a low tack masking tape, create your deisgn in the mould by overlapping strips.

Start with the white cocoa butter and a gloved hand and flick at the mould.

Next take the tempered black cocoa butter and completely spray the mould using an airbrush, leave that to just set then remove one strip of your masking tape.

Spray the empty strip with your gold, leave that to set. 

Remove another strip and spray with bronze. Leave to set.

Remove the rest of your strips and leave bare to show chocolate through.

Temper 1 kg of the 70% chocolate and create the shells (please see video on tempering if needed).

Pipe the white chocolate ganache up to just under half way of the cavity.

Place this in to the chocolate fridge for 30 minutes to set up. 

Pipe the chai ganache on top of the white chocolate ganache, leaving 2mm from the top of the cavity. 

Allow the mould to sit overnight to fully crystallise between 14-16c.

Once fully crsytallised, temper some more of the chocolate and cap.

Place the mould into the chocolate fridge for 30 minutes before bringing out and turning out your chocolates. 

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