Chai & Tonka Bean Chocolates

Method

Chai & Tonka Bean Chocolates

Offer something unique this Christmas with this layered, sweet and smooth chai-tonka bean chocolate.

Ingredients

For the shells

• 500g Cacao Barry Origine Papouasie (SCC105B)
• Red Cocoa Butter (SCR474)
• Green Cocoa Butter (SCR471)
• Sparking Gold Cocoa Butter (SCR430)

For the filling

• 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

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

Combine

1. Once your shells have set, pipe the with the white Crema mixture, filling about 1/3 of each shell
2. Top up a further 1/3 of each shell with the milk Crema mixture
3. Using the leftover chocolate, cap the chocolates and leave to set
4. Once set, turn out and enjoy!