Vegan Valrhona White Chocolate & Vanilla

Method

The peak of creamy indulgence without the dairy cream, these bonbons are sure to satisfy vegans, vanilla fans, or simply white chocolate lovers alike! The natural sweetness of the almond-based Valrhona Amatika 35% is accentuated by real vanilla, and smooth oat whipping cream; all encased in a thin, snappable shell!
 

How to make Vegan Amatika & Vanilla White Chocolate Bonbons

For the Shells

5g Roxy & Rich Pirate Black Cocoa Butter
5g Roxy & Rich Amber Honey Cocoa Butter
300g Valrhona Amatika Blanche 35% Vegan White Chocolate

For the Ganache

• 119g Vegan Cream – We have used Oat Whipping Cream
• ½  Premium Vanilla Pod
• 36g Powdered Sorbitol
• 24g Confectionary Glucose Syrup
• 238g Valrhona Amatika Blanche 35% White Vegan Chocolate 
• 48g Plant Based Butter – We have used Flora Plant Based Butter
• 36g Cocoa Butter
   

Step 1 - Making the Shells

1. Using a toothbrush and a scraper (or knife), flick Roxy & Rich Pirate Black into a clean, polished mould - leave to crystallise. Flick Amber Honey cocoa butter into the mould using the same technique, and leave to set.
2. Temper 300g of Valrhona Amatika 35% and shell your mould. We have used the Martellato Teardrop mould SMP3128. Allow to crystallise, and set aside the remaining chocolate for use later.

Step 2 - Make the Ganache

3. Measure out and combine your cream alternative, glucose syrup, and sorbitol powder into a saucepan. Scrape out the vanilla from the pod, and add it to the mixture. Add the pod for a stronger vanilla presence. Bring to the boil and set aside on a cool surface and allow to cool to around 35*C. Once cool, remove the Vanilla pod and give the mixture a stire. 
4. Melt 238g of Valrhona Amatika to 35*C. Once both chocolate and cream mixture are at 35*C, combine and mix with a hand blender until glossy and smooth. Then, add the plant-based butter and continue to blend until the mixture has fully combined.
5. Pour the mixture into a piping bag and fill the shells; be sure to leave enough room for capping. Allow to fully crystallise, preferably overnight.
6. Re-temper any leftover Valrhona Amatika 35%, adding more if needed, and cap off the chocolates using your preferred method. Allow to fully crystallise before turning out of the mould.

We hope you enjoyed this recipe - be sure to tag us in any social media posts of this recipe so we can see your wonderful creations!