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 |
Rose and vanilla ganache
Ingredients75g 35% cream |
MethodBring 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 |
MethodPlace a small amount into the base of each shell to add some extra crunch. |
Assembly
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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. |
