Express your love this Mother's Day with our golden hearts recipe. Each heart-shaped delight is crafted with care, share these golden treasures as a perfect expression of appreciation.
Golden Hearts (sticky toffee pudding)
IngredientsShell: 1kg Belcolade Cacao Trace Dark chocolate (55%) buttons Chocolatree Gold sparkling powder spray 10g Treacle and date ganache: 155g vegan cream 80g dates 47g treacle 220g Belcolade vegan milk-a-like chocolate 20g vegan butter 20g golden syrup 1g salt | MethodShell: Use the gold pump to disperse gold powder into each cavity in the heart mould. Temper the dark chocolate and cast a think shell.
Ganache: Heat cream, dates, sorbitol, treacle and golden syrup to 85ºC. Pour over chocolate and blend to emulsify. Once mixture has cooled to 35ºC blend in butter and salt. Allow the mixture to cool to 32ºC degrees before placing into a piping bag. Pipe the ganache into the dark chocolate shell leaving 4mm gap from the top of the cavity to allow for crystallisation and then capping. Allow the ganache to crystallise overnight and then temper more dark chocolate and cap the chocolates. |
