Ivoire Vanilla Snack

Method

Discover how to make stunning vanilla Ivoire 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)

Ivoire & Vanilla Shortbread Crisp

• 140g Almond shortcrust pastry (cooked)
• 65g Valrhona Ivoire 33% White Chocolate
• 2g Norohy Vanilla powder

Soft Madagascan Vanilla Ganache

• 150g Heavy cream 36%
• 10g Norohy Madagascan vanilla beans
• 190g Valrhona Ivoire 33% chocolate
• 15g Cocoa butter

Vanilla-Flavoured Ivoire Chocolate

• 1000g Valrhona Ivoire 33% chocolate
• 10g Norohy Vanilla powder

Method

Almond Shortcrust Pastry

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

Ivoire & Vanilla Shortbread Crisp

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

Soft Madagascan Vanilla Ganache

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

Make the Vanilla-Flavoured Ivoire Chocolate

1. Melt the white chocolate.
2. Stir in vanilla powder.
3. Temper before using.

Assembly

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

Enjoyed this recipe? We think this would taste fantastic with a milk or dark chocolate shell, too!