Zephyr Caramel & Champagne Heart

Ingredients

120g Cream (SCM280P)
15g Invert Sugar (SCA107)
15g Glucose (SCA118)
250g Zephyr Caramel (SCC137)
30g Butter
100g Stock Syrup (50g Water/50g Sugar)
8g Ultratex (SCA136A)
Marc de Champagne
150g Callebaut W2 (SCC520) (Casting)
Rosy Red Tourmaline Coloured Cocoa Butter
Valentine's Transfer Sheet

Method

These heart-shaped, champagne and caramel ganache filled chocolates will tempt your customers this Valentines Day! Bringing together two of the most classic, romantic gifts - champagne and chocolate - a heart-shaped box of these delicious bonbons would be enough to melt anyone's heart!

How to Make Zephyr Caramel & Champagne Heart Chocolates:

Marc de Champagne Gel

Bring the stock syrup (50ml water : 50g sugar) to the boil.
Once boiling, remove from the heat and pour into the bowl of a stand mixer.
Add the Ultratex and Marc de Champagne, and whip with the whisk attachment until the desired 'gel-like' consistency is achieved.

Zephyr Caramel Ganache

Bring the cream (or cream alternative), glucose and invert sugar to the boil.
Once boiling, remove from the heat, allow to cool to around 80*C.
In a bowl, combine the Cacao Barry Zephyr caramel flavoured white chocolate and butter. Pour the cream mix over the chocolate and emulsify with a hand blender.
Cool to 35*C before filling the moulds.

Composition

Spray the mould with Rosy Red Tourmaline cocoa butter.
Cast the mould with Callebaut W2 white couverture chocolate.
Pipe the gel into the mould until approximately half-full, followed by the ganache, leaving a 2mm gap for the base.
Cap the chocolates with white chocolate and a transfer sheet. We like Kisses, or Hearts of Love, for that extra romantic finishing touch!

Enjoyed this recipe? Give it a fruity twist next time, swap the caramel flavoured chocolate for Callebaut Strawberry Flavoured White Chocolate!

Approximate costs

£8.74

Makes 30 Chocolates

£0.29

each chocolate

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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