Cherry, Ginger & Lemon Chocolates

Method

Introducing our new Christmas inspirations recipe! This intense and fruity chocolate recipe perfectly combines sweetness with warmth and zest, encased in a rich, dark cocoa chocolate casing.  

How to Make Cherry, Ginger & Lemon Chocolates:

Ingredients

For the Shells

• 500g Luker Palenque 70% dark chocolate (SCC9962)

• Yellow Cocoa Butter (SCR476)
• White Cocoa Butter (SCR473)
• Red Cocoa Butter (SCR474)

For the Filling

• 50g Chopped Griottines (SCL530)
• 2 drops of Sicilian Lemon Flavour Drops (SCF0650)
• 50g finely sliced or blended Candied Straight Ginger Strips (SCF0816A)
• 150g Callebaut 811 (SCC501)
• 200g Soya Milk
• 50g Belgosuc Glucose Syrup (SCA118)

Method

Step 1 - Shells

1. Ensure the moulds are clean and dry, so as to not compromise your chocolates

2. Using a small paintbrush or a toothbrush, splatter your moulds with yellow and white cocoa butter
3. Allow the splatters to set before spraying each mould with red cocoa butter
4. Temper the dark 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 - Filling

1. Blend the chopped griottines until smooth and set aside
2. Boil the cream, then pour it over the 811 chocolate
3. Add the ginger, lemon and glucose syrup, mixing until combined into a thick, smooth ganache
4. Once combined, transfer the ganache into a piping bag and leave to cool

Assembly & Finish

1. Once your shells have set, add of a teaspoon of chopped griottines into each shell
2. Fill the rest of the moulds with the filling, leaving a 2mm gap at the top of each shell
3. Using the leftover dark chocolate, cap the chocolates and leave to set
4. Once set, they're ready to turn out!

Enjoyed this recipe? Luker Palenque 70% also pairs well with plums and coffee, or you could swap it for any dark chocolate you prefer!