Honey Ganache Chocolates

Method

Honey Ganache Chocolates

With Spring just on the horizon, and Easter quickly following it, it’s time to start a buzz in your business!

Made with a soft, creamy ganache centre, one bite of these abstract honey ganache chocolates are enough to draw a satisfied ‘mmmm…’ from your customers. 

We used them to fill our beehive Easter egg, but they can also be bagged or boxed and sold as a separate item.

This recipe is perfect for large batches, so simply follow our step-by-step guide to make something a little different this Easter.

Honey Ganache

1. Bring the cream, glucose and invert sugar to the boil.

2. Once boiling, remove from the heat, allow to cool to around 80*C.

3. In a bowl, combine the honey chocolate and butter. Pour the cream mix over the chocolate and emulsify with a hand blender.

4. Cool to 35*C before filling the moulds.

Composition

1. Brush a sweep of black cocoa butter and E-Free yellow cocoa butter into each cavity of the mould.

2. Cast the mould with Callebaut GOLD chocolate.

3. Pipe the ganache into the mould, leaving a 2mm gap for the base.

4. Cap the chocolates with Callebaut GOLD and decorate with our Bee transfer sheet SDS666/SDS666P (or our honeycomb one).