Hot cross chocolates recipe
Hot cross chocolates recipe
A hot cross bun-inspired chocolate filled with spiced single origin chocolate ganache.
Hot cross spiced ganache ingredients
- Belcolade Origins Cameroon cacao-trace milk chocolate buttons (45%) : 230g
- Cream (30%) : 180g
- Sorbital powder : 9g
- Sosa invert sugar : 28g
- Salted butter : 25g
- Sultanas : 50g
- Cesarin candied mixed peel : 15g
- Cinnamon : 2g
- Ground ginger : 2g
- Ground nutmeg : 2g
- Ground cloves : 1g
- Salt : 2g
Hot cross spiced ganache method
- Heat all of the ingredients, except for the milk chocolate, until they reach 80°C.
- Pour the hot mixture onto the milk chocolate buttons and mix until a smooth ganache forms.
- Homogenise with a stick blender until fully combined and glossy.
Hot cross chocolate shells ingredients
- Belcolade cacao-trace amber chocolate buttons : As desired
- Belcolade cacao-trace milk chocolate buttons (34%) : As desired
Hot cross chocolate shells method
- Using the amber and milk chocolate, prepare shells with the cross detail.
- When the ganache reaches 28°C, put it into the pre-prepared shells.
- Allow the chocolates to crystallise for 16 hours.
- Back off the filled chocolate shells with tempered milk chocolate.
Assemble and serve
- To complement the cocoa and subtle caramel notes in the Cameroonian chocolate, serve with a spiced chai latte.
Products from the recipe
Belcolade Origins cameroon cacao-trace milk chocolate buttons (45%) - 5kg & 15kg
Regular price
From £59.86
Sale price
From £59.86
Regular price
£59.86
Choose your option
Belcolade cacao trace amber salted butter caramel white chocolate - 1kg and 15kg
Regular price
From £13.89
Sale price
From £13.89
Regular price
£13.89
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Belcolade cacao trace milk chocolate (34%) buttons - 1kg - 5kg and 15kg
Regular price
From £12.43
Sale price
From £12.43
Regular price
£12.43
Choose your option
Choose your option
Cesarin fruit LWA orange peel cubes (6x6mm) - 5kg
Regular price
£26.41
Sale price
£26.41
Regular price
