Rose, Red Chilli & Lime Chocolates

Ingredients

500g Callebaut NXT Dairy-Free Milk - SCC752
Green Cocoa Butter - SCR446
Pink Cocoa Butter - SCR452
Red Cocoa Butter - SCR474
1 drop of Rose Spice Drops - SCF1292
5 drops of Red Chilli Spice Drops - SCF1285
2 drops of Cinnamon Spice Drops - SCF1293
2 drops of Lime Flavour Oil - SCF0652
350g Callebaut Crema 811 - SCM290

Method

We may be heading into winter, but this vegan chocolate is turning up the temperature! Sweet citrus, florals and a pinch of heat make these bonbons a moreish and surprisingly delicious treat.

How to Make Rose, Red Chilli & Lime Chocolates:

Ingredients

For the Shells

For the Filling

1 drop of Rose Spice Drops
5 drops of Red Chilli Spice Drops
2 drops of Cinnamon Spice Drops
2 drops of Lime Flavour Oil
350g Callebaut Crema 811

Method

Step 1 - Shells

Ensure that your moulds are clean and dry, so as to not compromise your chocolates
Using a small paintbruh or a toothbrush, splatter the moulds with pink, red and green cocoa butter
Temper the NXT chocolate and pipe it into the moulds to cast shells
Empty and scrape the moulds, ensuring to save the excess chocolate - this will be used for capping, later on
Leave the shells inside the moulds to set

Step 2 - Ganache

Gently warm the Crema
Add in the lime, rose, chilli and cinnamon spice drops, mixing together until a smooth ganache is formed
Transfer into a piping bag and set aside to cool

Assembly and Finishing

Once the shells have set, pipe them with the ganache, leaving a 2mm gap for capping
Using the leftover NXT, cap your chocolates and leave to set
Once set, they're ready to turn out!

Enjoyed this recipe? Next time, try cherry, violet and mint flavour ganache for another exciting and fresh combination!

Approximate costs

£9.68

Makes 48 leaf cups

£0.20

each

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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