Coconut & Coffee Chocolates

Method

Coconut Coffee Chocolates

Another recipe from our Christmas collection, this warm blend of flavours offers a great balance between subtle, smooth coconut and full, roasted coffee.

Ingredients

For the Shells

• 500g Carma Black Zabuye (SCC480)
• Black Cocoa Butter (SCR448)
• White Cocoa Butter (SCR473)

For the Filling

Layer 1

• 3 drops of Coconut Flavour Drops (SCF0679)
• 3 drops of Coffee Flavour Oil (SCF0681)
• 250g Callebaut Crema W2 (SCM288)

Layer 2

• 1 drop of Coconut Flavour Drops (SCF0681)
• 2 drops of Coffee Flavour Oil (SCF0679)
• 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. Using a small paintbrush or a toothbrush, splatter the moulds with black cocoa butter
3. Allow the splatters to set before spraying each mould with white cocoa butter
4. Temper the chocolate, and pipe it into the moulds to cast the shells
5. Empty and scrape the moulds, ensuring to save the excess chocolate - this will be used for capping, later on
6. Leave the shells inside the moulds to set

Step 2 - Layer 1

1. Add the Crema W2, 2 drops of coconut flavouring and 1 drop of coffee oil to a microwave safe bowl
2. Gradually warm in the microwave and mix the ingredients until combined.
3. Remove and allow to cool
4. Once cooled, transfer into a piping bag

Step 3 - Layer 2

1. Repeat the steps for the first layer, this time with the Crema 811, warmly it gradually before adding 2 drops of coffee oil and 1 drop of coconut flavouring, taking care to continuously stir until combined
2. Remove from the microwave and allow to cool before transferring into a piping bag

Assembly & Finishing

1. Once the shells have set and the fillings have cooled, pipe the white crema mixture into the shells, filling about 1/3 of the way
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, they're ready to turn out!