Waina Vanilla Snack

Ingredients

75g Plain flour
30g Confectioner’s sugar
9g Extra fine blanched almond flour
0.5g Salt
40g European-style butter
15g Whole eggs
140g Almond shortcrust pastry (cooked)
65g Organic Waina 35% chocolate
2g Vanilla powder
150g Heavy cream 36%
10g Madagascan vanilla beans
190g Organic Waina 35% chocolate
15g Cocoa butter
1000g Organic Waina 35% chocolate
10g Vanilla powder

Discover how to make stunning vanilla Waina chocolate domes filled with soft Madagascan ganache and a crisp almond shortbread crunch. A showstopping chocolate creation perfect for artisan makers, chocolatiers, and patisserie lovers.

Ingredients

Almond Shortcrust Pastry

75g Plain flour
30g Icing Sugar
9g Ground almonds
0.5g Salt
40g Butter
15g Whole eggs (cold)

Waina & Vanilla Shortbread Crisp

140g Almond shortcrust pastry (cooked)
65g Waina 35% chocolate
2g Vanilla powder

Soft Madagascan Vanilla Ganache

Vanilla-Flavoured Waina Chocolate

1000g Waina 35% chocolate
10g Vanilla powder

Method

Almond Shortcrust Pastry

Combine dry ingredients with cold, cubed butter until even.
Add cold eggs and mix until smooth dough forms - stop as soon as it's ready.
Refrigerate or use immediately.
Bake at 150°C (300°F).

Waina & Vanilla Shortbread Crisp

Gently break the baked shortcrust into small pieces using the flat beater of a stand mixer.
Mix with pre-crystallised Waina chocolate and vanilla powder.
Use immediately.

Soft Madagascan Vanilla Ganache

Infuse the vanilla beans in the cream.
Bring the cream to the boil and gradually mix with partially melted Waina chocolate and cocoa butter.
Blend with an immersion blender for a silky emulsion.

Make the Vanilla-Flavoured Waina Chocolate

Melt the Waina chocolate.
Stir in vanilla powder.
Temper before using.

Assembly

Make the pressed Waina & Vanilla Shortbread Crisp and place 6–8g in each mould. Let set.
Mould a thin layer of vanilla Waina chocolate into half-spheres. Drain upside down between two supports, trim edges, and let crystallise.
Once the ganache cools below 28°C (82°F), fill the chocolate shells. Cap the shells with the remaining Waina chocolate.
Let the filled spheres set for 24-48 hours at 17°C and 60% humidity.

Approximate costs

£49.80

Makes 24 Domes

£2.08

1 dome

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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