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The Queen of diamonds

The Queen of diamonds


90
720

These delicious chocolates are filled with a delightful lemon flavoured gel and white mint ganache, which pairs beautifully with the dark chocolate from Republica del Cacao. To achieve the spectacularly shiny finish we have used the silver coloured powder spray from Chocolatree.

Shell 

Ingredients

Republica del Cacao 65% dark chocolate

Chocolatree silver sparkling powder spray

Sharp lemon gel 

Ingredients

250g Leonce Blanc lemon puree

125g stock syrup

25g Sosa gelcrem cold

Method

Blend all the ingredients together in a jug. 

Leave mixture to hydrate for a minimum of 30 minutes. 

Blend again to achieve final glossy texture. 

Place gel in a piping bag.

White mint ganache

Ingredients

75g 35% cream

22g invert 

300g Republica del Cacao 35% white chocolate

5g Irca white mint paste

Method

Bring to the boil the cream and invert. 

Pour over chocolate and allow to sit for a couple of minutes. 

Use a hand blender to emulsify. 

Add the mint paste and blend again to fully incorporate. 

Cool mixture to 30°C before placing into a piping bag.

Assembly

Method

Temper dark chocolate and make shells. 

In the lid half pipe the lemon gel. 

In the body of the diamond pipe the mint ganache. 

Allow ganache to crystallise overnight (12 hours). 

Cap the shells and allow to set and contract before carefully turning out. 

Pipe a small dot of chocolate and stick two halves together to form diamond.

Spray with sparkling spray to finish. 

Enjoy!

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