With the winter nights slowly drawing in, now is the perfect time to start planning your bonfire celebrations. Why not get the party started with these punchy, firestarter chocolates? Made using a pop of chilli, these spicy chocolates are sure to bring some warmth to the cold November nights.
Chilli ganache
Ingredients272g 35% fat cream 127g Sosa glucose DE60 322g Republica del Cacao 70% dark chocolate 57g Clarified butter 4g Chilli powder (or to desired strength) 1 fresh chilli (or not if not desired) |
MethodHeat the cream, chilli (fresh), chilli powder and glucose together. Leave to cool to 60/65°C. Sieve and gradually pour over the melted chocolate and mix to start an emulsion. Add clarified butter, followed by the remaining liquid. Mix using the hand blender for a long time to perfect the emulsion. Ensure the mixture is at 32c before placing into a piping bag and piping into your shell half way. Leave to crystallise for one hour before piping praline on top. |
Popping praline
Ingredients30g roasted finely chopped hazelnuts 65g Sosa peta crispy neutral |
MethodTemper the chocolate. Slightly heat the praline and add to the chocolate and mix to combine. Add in the hazelnuts and popping candy. Place mixture into a piping bag and pipe into shells leaving 2mm from the top of the mould to allow for a cap. Leave mould to crystallise overnight before capping. |
Shell
IngredientsChocolatree yellow cocoa butter |
MethodTemper the cocoa butter colours. Spray in an ombre style from one colour to the other to create the flame effect (spray each colour and allow to start to set before spraying the next one). Temper the chocolate and mould the shells. |
