Basket

Get shipping estimates

Subtotal £0.00
Shipping Calculated at checkout
Checkout

The Royal rose

The Royal rose


60
720

These royal rose chocolates are certainly fit for a Queen! In this recipe we have used Belcolade's reduced sugar 55% dark chocolate and cleverly used the Dilmah Elixir to fill them with a luxuriously rich rose and vanilla ganache.

Shell

Ingredients

Belcolade Cacao Trace sugar reduced 55% dark chocolate

Rose and vanilla ganache 

Ingredients

75g 35% cream 

22g Sosa invert sugar 

70g Dilmah Elixir rose and vanilla tea 

7g Belcolade cocoa butter

200g Belcolade sugar reduced cacao trace 55% dark chocolate

Method

Bring to the boil the cream, inverted sugar and elixir.

Once boiled pour the mixture over the chocolate and cocoa butter and leave for a minute to allow residual heat to melt the chocolate. 

Blend together to create an emulsion. 

Ensure the mixture reaches 32°C before placing into a piping bag.  

Ingredients

Sosa rose blossom pieces

Method

Place a small amount into the base of each shell to add some extra crunch.

Assembly

Temper the reduced sugar chocolate and mould shells (for more info please see video on how to).

Add a small amount of rose fragments to the base of each shell for added crunch. 

Pipe in the ganache, leaving 2ml from the top of the mould to ensure a space to cap the chocolates. 

Leave the ganache to crystallise overnight between 16-18°C.

Temper the reduced sugar chocolate and cap the chocolates.

Allow the chocolate to crystallise before turning out. 

View more

Compare ()
REMOVE ALL
Compare ()

Product comparison

Title
Price
Loading...