Pear, Clove & Allspice Chocolate

Ingredients

  • 500g Cacao Barry Ocoa - SCC740A
  • Green Cocoa Butter - SCR471
  • 8g Allspice
  • 2g Cloves
  • 200g Ravifruit Pear William Puree - SCF0863A
  • 5g Ultratex - SCA136A
  • 50g Belgosuc Firm Glucose Syrup - SCA118
  • 50ml Soya Milk
  • Brown Cocoa Butter - SCR447
  • White Cocoa Butter - SCR473

Method

Pear, Clove & Allspice Chocolates

Festive vegan deliciousness!

Our latest Christmas inspiration recipe features sweet pear, spiced with cloves and allspice, all enclosed in a satisfyingly snappable high-cocoa shell.

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

Ingredients

For the Shells

For the Spice Mix

  • 8g Allspice
  • 2g Ground Cloves

For the Gel

For the Ganache

Method

Step 1 - Shells

  1. Ensure that your moulds are clean and dry, so as to not compromise your chocolates
  2. Using a small paintbrush or toothbrush, splatter the moulds with brown cocoa butter
  3. Leave a few minutes to allow the brown to set, then spray the moulds with green cocoa butter
  4. Leave a few minutes to allow the green to set, then spray the moulds with the white cocoa butter
  5. Temper the chocolate and pipe into the moulds to cast the shells
  6. Empty and scrape the moulds, ensuring to save the excess chocolate - this will be used for capping, later on
  7. Leave the shells inside the moulds to set

Step 2 - Spice Mix

  1. In a pan, gently heat the allspice and cloves until lightly toasted

Step 3 - Gel

  1. Add the pear puree, toasted spices and glucose to a pan, and bring to a summer
  2. Once simmered, add the ultratex and whisk until lump-free
  3. Transfer into a piping bag and set aside to cool

Step 4 - Ganache

  1. Bring the soya milk and pear puree to a boil
  2. Once boiled, pour over the chocolate, and add the toasted spices
  3. Blend until smooth
  4. Transfer into a piping bag and set aside to cool

If using Crema, gently warm before adding in the boiled purée and follow steps 2-4 as above.

Assembly & Finishing

  1. Once the shells have set, pipe them with the gel, filling about a third of each shell
  2. Top up the shells with the ganache, leaving a 2mm gap for capping
  3. Using the leftover chocolate, cap the chocolates and leave to set
  4. Once set, turn out!

Approximate costs

£11.38
Makes 48 leaf cups
£0.24
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.