Chai & Tonka Bean Chocolates

Ingredients

  • 500g Cacao Barry Origine Papouasie - SCC105B
  • Red Cocoa Butter - SCR474
  • Green Cocoa Butter - SCR471
  • Sparking Gold Cocoa Butter - SCR430
  • 4 drops of 'Chai Spices' Spice Drops - SCF1272
  • 6 drops of Tonka Bean Flavouring - SCF0450E
  • 250g Callebaut Crema W2 - SCM288
  • 250g Callebaut Crema 811 - SCM290

Method

With warming chai spices and the vanilla-y taste of tonka beans, this deliciously different chocolate praliné is the perfect accompaniment to a hot drink on a cold afternoon. Bringing together two classic flavours of India and South America, these indulgent treats will take you on a round the world trip, without ever leaving your kitchen!

How to Make Chai & Tonka Bean Chocolates:

For the shells
For the filling

Method

Step 1 - Shells
  1. Ensure that the moulds are clean and dry, so as to not compromise your chocolates
  2. Spray half of each mould with green cocoa butter
  3. Spray the other half of each mould with red cocoa butter
  4. Fill in any gaps between the colours with gold creative spray
  5. Temper the chocolate and pipe it into the moulds to cast the shells
  6. Empty and scrape the moulds, ensuring you keep the excess chocolate - this will be used for capping, later on
  7. Leave the shells inside the moulds to set
Step 2 - Filling
  1. Combine the white Crema with 2 drops of chai spices and 3 drops of tonka bean flavouring
  2. Once combined, transfer into a piping bag
  3. Repeat the above steps with the dark Crema, transferring it into another piping bag once combined
Step 3 - Combine
  1. Once your shells have set, pipe in the white Crema mixture, filling about 1/3 of each shell
  2. Top up a further 1/3 of each shell with the dark Crema mixture
  3. Using the leftover chocolate, cap the chocolates and leave to set
  4. Once set, turn out and enjoy!

Enjoyed this recipe? Give it a fresh and fruity twist next time with a white chocolate shell, swap the dark chocolate Crema for Ruby Crema, decorate with Soft Pink Quartz coloured cocoa butter, and mix a couple of drops of Raspberry flavour oil into the white Crema!

Approximate costs

£17.19
Makes 48 leaf cups
£0.36
each
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.