Honey Ganache Chocolates

Method

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 is 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.

How to Make Honey Ganache Chocolates:

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 melted 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 sheets (or our honeycomb one!).

Enjoyed this recipe? Try swapping the Callebaut Gold Chocolate for Cacao Barry Origin Ghana Milk Chocolate next time, for an extra sweet honey hit! Or, switch the Honey Flavoured Chocolate for Caramel Flavoured Milk Chocolate to really make the most of those creamy, toffee notes!