These organic, bite-sized vanilla chocolates are the perfect treat for those sweet-toothed customers this coronation weekend! Present with Dobla crown decorations to add a regal spin to these delightful snacking bars.
Vanilla ganache
Ingredients |
Method |
|
280g 35% cream 2 Norohy organic Madagascan vanilla pods 490g Belcolade 34% organic white chocolate 80g Chocolat Madagascar undeodorized organic cocoa butter 60g butter |
Heat cream, sorbitol, invert and vanilla pods to 80c and leave to infuse for 1 hour (minimum). Bring cream mixture back up to 85c and strain and pour over chocolate and cocoa butter. Blend the mixture to emulsify. Allow mixture to cool to 35c degress. Blend in butter and emulsify again. Pour mixture into a frame or desired size and depth. Sprinkle and cover with cocoa nibs and leave to crystallise overnight. Once it has crsytallised, turn over and cover with nibs (may need to push down slightly to ensure they are stuck) leave for a further 2 hours. After the 2 hours, cut into desired length and width, separate and leave again for a further hour to allow to dry out slightly to help with dipping. |
Dark chocolate ganache
Ingredients |
Method |
|
165g 35% cream 247g Chocolat Madagascar organic 70% dark chocolate 17g butter |
Heat cream, glucose and sorbitol to 85c. Pour over chocolate and blend to emulsify. Cool to 35c and blend in the butter. Allow to almost set up before gently working back and placing in a piping bag with a star nozzle. |
Shell
Ingredients |
Method |
| 1kg Chocolat Madagascar organic 70% dark chocolate |
Temper dark chocolate and use a dipping fork to enrobe each of the snacking bar in a thin crisp coating of coating. |
Assembly
Method |
|
|
Enrobe each snacking bar and leave to crystallise. Once crystallised pipe dark chocolate ganache onto one end. Finish with a Dobla chocolate decor crown. |
