These mouth-watering sticky toffee bon bons are the perfect sweet treat to add to your party plans ahead of the upcoming Coronation – and the best part is they’re vegan-friendly too!
Treacle and date ganache
155g vegan cream
20g vegan butter
20g golden syrup
Heat cream, dates, sorbitol, treacle and golden syrup to 85c.
Pour over chocolate and blend to emulsify.
Once mixture has cooled to 35c blend in butter and salt.
Allow the mixture to cool to 32c degrees before placing into a piping bag.
Temper the chocolate and mould a thin shell.
Once mould is set, pipe the ganache in to the cavity and allow to crystallise overnight or 12 hours.
Once ganache has crystalised, temper more of the chocolate and cap the moulds.
Once fully contracted from the mould, turn out the chocolates.
Place a sheet or silver leaf onto each chocolate and use a sponge to stick the sheet to the chocolate (once stuck you can then smooth out with a gloved hand).