Vegan Valrhona White Chocolate & Vanilla

Method

The peak of creamy indulgence without the dairy cream, these bonbons are sure to satisfy vegans, vanilla fans, or simply chocolate lovers alike! The natural sweetness of the almond-based Amitika is accentuated by real vanilla, and smooth oat whipping cream; all encase in a thin, snappable shell!
 

How to make Vegan Amatika & Vanilla White Chocolate

For the Shells

5g Roxy & Rich Pirate Black Cocoa Butter
5g Roxy & Rich Amber Honey Cocoa Butter
350g Valrhona Dairy Free White Chocolate Amatika Blanche

For the Ganache

100g Vegan Cream – We have used Oat Whipping Cream
½  Premium Vanilla Pod
20g Invert Sugar Paste
20g Confectionary Glucose Syrup
200g Valrhona Amatika White Vegan Chocolate 
40g Plant Based Butter – We have used Flora Plant Based Butter
 

Step 1 - Making the Shells

1. Using a toothbrush and a scraper (or knife), flick Roxy & Rich Pirate Black into a clean, polished mould - leave to crystallise. Flick Amber Honey cocoa butter into the mould using the same technique, and leave to set.
2. Temper the Valrhona Amatika and shell your mould. We have used the Martellato Teardrop mould SMP3128. Allow to crystallise, and set aside the remaining chocolate for use later.

Step 2 - Make the Ganache

3. Measure out and combine your cream alternative, glucose syrup, and invert sugar into a saucepan. Scrape out the vanilla from the pod, and add it to the mixture. Add the pod for a stronger vanilla presence. Bring to the boil and set aside on a cool surface and allow to cool to around 35C. Once cool, remove the Vanilla pod and give the mixture a stire. 
4. Melt 200g of Valrhona Amatika to 35C. Once both chocolate and cream mixture are at 35C, combine and mix with a hand blender until glossy and smooth. Then, add the plant-based butter and continue to blend until the mixture has fully combined.
5. Pour the mixture into a piping bag and fill the shells; be sure to leave enough room for capping. Allow to fully crystalise, preferably overnight.

6. Re-temper any leftover Valrhona Amatika, adding more if needed, and cap off the chocolates using your preferred method. Allow to fully crystalise before turning out of the mould.

We hope you enjoyed this recipe - be sure to tag us in any social media posts of this recipe so we can see your wonderful creations!