Chocolate Piñata Centrepiece

Ingredients

  • (Optional) Mayku FormBox - SEM200
  • Sphere Moulds - SMF5952
  • 1kg Callebaut 811 - SCC501
  • 700g Callebaut W2 - SCC520
  • White Cocoa Butter - SCR473
  • Black Cocoa Butter - SCR448
  • Pink Cocoa Butter - SCR477
  • Scarlet Creative Power - SCR464
  • Assortment of Chocolates

Method

Chocolate Piñata Centrepiece

If you're looking for a Christmas showstopper, our Chocolate Piñata Centrepiece is bound to be a big hit! 

A rich, crunchy Callebaut shell, filled with delectable chocolate treats - the perfect, festive way to showcase your most popular flavours.

If you would like to see how this recipe is made, click here.

Equipment

Ingredients

For the shell

For the filling

For the stand

Method

Step 1 - Shells

  1. Using a sponge, dab the sphere mould with black cocoa butter
  2. Temper the dark chocolate and pour into the mould to cast shells
  3. Tip out the excess chocolate and leave to set

Step 2 - Stand

We created the mould for our stand using the Mayku FormBox and a little bowl we found in the Keylink Kitchen.  Feel free to use any mould you feel suitable to support your piñata!

  1. Using a toothbrush, splatter the stand mould with black cocoa butter
  2. Repeat the process with white cocoa butter
  3. Spray the mould with pink cocoa butter
  4. Temper 200g of the white chocolate and pour it into the mould
  5. Tip out the excess chocolate to cast the shell, and leave to set

Assembly & Finishing

  1. Melt the remaining white chocolate until runny, and transfer to a piping bag 
  2. Heat a baking tray in the oven for about 10 minutes, at 200°C
  3. Dust the inside of the piñata shell with the creative powder
  4. Fill half of the shell with chocolates of your choice
  5. Melt the edge of the empty half of the piñata shell on the hot baking tray and stick to the filled shell, making the Christmas pudding piñata
  6. Once the pudding has set, pipe a small amount of white chocolate onto the stand and place the piñata on top, leaving to set
  7. Pipe the remaining white chocolate on top of the piñata, allowing it to drip down
  8. Before the chocolate sets completely, stick on any decorations you like
  9. Leave the piñata to set - once set, your centrepiece is ready!

If you're looking to package your piñata, we recommend using this Easter egg box (SPT1156).  You can also easily temper your chocolate using the Martellato Mini Meltinchoc (SEM300) and Martellato 9L Digital Meltinchoc (SEM315).

Approximate costs

£25.63
Makes 1 piñata
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.