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
IngredientsBelcolade Cacao Trace vegan milk-a-like chocolate (46%) buttons |
MethodBrush gold powder into the polycarbonate mould. Temper the chocolate and make the shells. |
Malt ganache
Ingredients75g oatly plant based cream 22g Sosa invert 40g malt extract 245g Belcolade Cacao Trace vegan milk-a-like chocolate (46%) buttons |
MethodBring 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
Ingredients100g sugar 135g oatly (double) (heated to 70°C)
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MethodHeat 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
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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. |
