Rose, Red Chilli & Lime Chocolates

Ingredients
- 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
- 500g Valrhona Amatika 46% Plant Based Milk Chocolate - SCC5310
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.
We used Leaf Cup praline mould SMP3150, but you can use any mould you prefer.
How to Make Rose, Red Chilli & Lime Chocolates:
Ingredients
For the Shells
- 500g Valrhona Amatika 46% Plant Based Milk Chocolate
- Green Cocoa Butter
- Pink Cocoa Butter
- Red Cocoa Butter
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 vegan 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 vegan chocolate, 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
Add ingredients to your order
Mona Lisa
E Free Green Coloured Cocoa Butter
245g; Non- Azo; from natural origin
SCR446
In-stock: 25
Mona Lisa
E Free Pink Coloured Cocoa Butter
245g; Non Azo
SCR452
E Number Free Pink Cocoa Butter Achieving a beautiful pastel pink colour without the use of strong e-numbers....
In-stock: 12
Holy Lama
Rose Spice Drops
1 drop = 1/2 tsp rosewater
SCF1292
Spice Drops are concentrated extracts that retain all the natural goodness and authentic flavour of the herbs, fruits an...
In-stock: 4
Holy Lama
Red Chilli Spice Drops
2 drops = 1/4 tsp ground chilli
SCF1285
Spice Drops are concentrated extracts that retain all the natural goodness and authentic flavour of the herbs, fruits an...
In-stock: 11
Holy Lama
Cinnamon Spice Drops
2 drops = 1/8 tsp ground or 1/4 inch stick
SCF1293
Spice Drops are concentrated extracts that retain all the natural goodness and authentic flavour of the herbs, fruits an...
In-stock: 13
Keylink
Lime Flavour Oil (Natural)
Dosage 0.10%
SCF0652
This is an oil soluble product. Simply add a few drops of oil to chocolate, desserts. ganache, marinade and sauces. ...
In-stock: 53
Callebaut
Callebaut 811 Crema
Post-bake chocolate filling
SCM290
Fill your croissants, pastries and mini tarts with the iconic taste of Callebaut 811 dark chocolate! Callebaut&rs...
Out of stock - No ETA
Valrhona
Valrhona Amatika 46% Grand Cru Plant Based Chocolate
Minimum Cocoa Solids 46%
SCC5310
Valrhona’s first foray into the world of plant-based chocolate, Amatika 46% combines roasted almond notes with a s...
In-stock: 16