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Vegan crowns

Vegan crowns


60
15
720

Ensure all bases are covered over the Jubilee by serving up these mouth-watering vegan crowns made using the vegan milk-a-like chocolate from Belcolade. Brush with the Sosa gold colouring powder to give them a golden finish.

Shell

Ingredients

Belcolade Cacao Trace vegan milk-a-like chocolate (46%) buttons

Sosa gold colouring powder

Method

Brush gold powder into the polycarbonate mould. 

Temper the chocolate and make the shells.

Malt ganache

Ingredients

75g oatly plant based cream

22g Sosa invert

40g malt extract

245g Belcolade Cacao Trace vegan milk-a-like chocolate (46%) buttons

Method

Bring to the boil the cream, invert and malt extract.

Pour the liquid over the chocolate and leave to stand for a couple of minutes.

Use a hand blender to emulsify mixture. 

Allow the ganache to cool to 30°C before placing into a piping bag.

Coffee caramel

Ingredients

100g sugar 

135g oatly (double) (heated to 70°C)

5g Irca coffee joypaste

 

Method

Heat a pan and sprinkle in the sugar until fully dissolved.

Caramelise sugar to a light brown colour. 

Slowly and carefully pour in the heated oatly and cook caramel to 118°C.

Remove from heat and pour into a bowl to cool, covering the surface with cling film.

Once cooled to 32°C add in the coffee past and mix to combine. 

When caramel reaches 30°C place mixture into a piping bag.

Assembly

Make the caramel and allow to cool. 

Brush gold into the moulds.

Temper the chocolate and create the shells.

Once shells are set, pipe in the cooled caramel until half way.

Make the ganache and pipe once cooled, leaving 2mm from the top. 

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

Temper more of the milkalike chocolate and cap the chocolates.

All the chocolate to set and contract before turning out the chocolates.

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