Chai & Tonka Bean Chocolates

Method

With warming chai spices and the vanilla-y taste of tonka beans, this deliciously different chocolate praliné is the perfect accompaniment to a hot drink on a cold afternoon. Bringing together two classic flavours of India and South America, these indulgent treats will take you on a round the world trip, without ever leaving your kitchen!

How to Make Chai & Tonka Bean Chocolates:

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. Temper the chocolate and pipe it into the moulds to cast the shells
5. Empty and scrape the moulds, ensuring you keep the excess chocolate - this will be used for capping, later on
6. 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

Step 3 - Combine

1. Once your shells have set, pipe in the white Crema mixture, filling about 1/3 of each shell
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, turn out and enjoy!

Enjoyed this recipe? Give it an indulgent, nostalgic twist next time with a white chocolate shell, swap the dark chocolate Crema for Gold Crema, and decorate with Amber Honey coloured cocoa butter!