Vegan milk-a-like chocolate crowns

VARIANT	CODE	PRICE	INSTOCK
250ml	PE.RSOILROSEMA0.25	£1.84 excl VAT	11

VARIANT	CODE	PRICE	INSTOCK
225g	RO.WHSHIITAKE.225	£4.42 excl VAT	19
500g	RO.WHSHIITAKE.500	£8.15 excl VAT	28

CODE	PRICE	INSTOCK
PE.RSOILCHILLI2	£11.65 excl VAT	2

VARIANT	CODE	PRICE	INSTOCK
500ml	PE.RAPESEEDOIL0.5	£2.03 excl VAT	0
5L	PE.RAPESEEDOIL5	£11.65 excl VAT	0

VARIANT	CODE	PRICE	INSTOCK
40g	RO.PORCINI.040	£2.02 excl VAT	4
225g	RO.PORCINI.225	£11.62 excl VAT	24

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£22.81 excl VAT	19

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.

Prep time 60

Cook time 15

Shell ingredients

Belcolade Cacao Trace vegan milk-a-like chocolate (46%) buttons :
Sosa gold colouring powder :

Shell method

Brush gold powder into the polycarbonate mould.
Temper the chocolate and make the shells.

Malt ganache ingredients

oatly plant based cream : 75g
Sosa invert : 22g
malt extract : 40g
Belcolade Cacao Trace vegan milk-a-like chocolate (46%) buttons : 245g

Malt ganache 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

sugar : 100g
oatly (double) (heated to 70°C) : 135g
Irca coffee joypaste : 5g

Coffee caramel 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.