Pimm's & Lemonade Chocolate Cups Recipe
Ingredients
- 150g UHT Cream (SCM280P)
- 15g Glucose (SCA118)
- 15g Invert Sugar (SCA107)
- 225g Callebaut 823 Milk Chocolate (SCC1510)
- 30g Butter
- Q.S. Lemon Juice
- Q.S. Lemon Zest
- 75g Lemonade
- 25g Pimm’s
- 12g Gelatine
- Q.S. Diced Strawberries
- Q.S. Fresh Mint Leaves
- Q.S. Lemon Zest
- Q.S. Orange Zest
- Round Cups; Dark Chocolate (SCS430A)
Method
Fit for a Queen!
In April/May of 2022, we hosted a chocolatiering competition for the Platinum Jubilee. And here’s an entry from our winner!
This Pimm’s & Lemonade concept was imagined by the lovely Deborah Symon, a self-taught home chocolatier from East Hampshire.
Deborah envisioned a juicy, fizzy, truly Pimm's concoction encased in a dark chocolate cup, inspired by the joy and celebration of British summertime - we think her concept evokes just that!
How to Make Pimm's & Lemonade Chocolate Cups:
Pimm's & Lemonade Jelly
1. Bring the lemonade, Pimm's & gelatine to the boil.
2. Once boiling, remove from the heat, cool slightly and add the diced strawberries, mint leaves and zests.
Lemon Ganache
1. Bring the cream, glucose and invert sugar to the boil.
2. Once boiling, remove from the heat, allow to cool to around 80*C.
3. In a bowl, combine the chocolate and butter. Pour the cream mix over the chocolate and emulsify with a hand blender. Add the lemon juice and zest.
4. Cool to 35*C before using in the moulds.
Composition
1. Fill the chocolate cups 3/4's full with lemon ganache.
2. Once set, pour the jelly evenly on top.
3. Allow to set, decant and serve.
Approximate costs
Add ingredients to your order
CCW
Dark Chocolate Round Cups
Weight 3.5g, Diameter 28mm, Height 15mm
SCS430A
Make professional-looking chocolates with ease using these ready-made dark chocolate round cups. Designed to save time w...
In-stock: 30
Kerry Foods
KerryMaid Whipping Cream Alternative
Minimum fat content 30.5%
SCM280P
A long-life alternative to fresh cream, the KerryMaid whipping cream is perfect for making ganache with a longer shelf l...
In-stock: 26
Glucose Syrup
Confectionery Glucose Syrup; DE38
with 38 Dextrose Equivalent
SCA118
Confectionery Glucose Syrup DE38 is Belgosuc's Belgogluc glucose syrup, made from wheat starch and almost colourless, fo...
In-stock: 93
Invert Sugar and Invertin
Invert Sugar Paste
SCA107
Invert Sugar Paste is Belgosuc Cremesuc, an invert sugar syrup set to a soft, spoonable paste and made from sugar beet....
In-stock: 162
Callebaut Best Selling Core Grades
Callebaut Milk Chocolate; 823
Easymelt Chips; Minimum Cocoa Solids 33.6%
SCC1510
It’s fair to say that, in the commercial confectionery world, Callebaut’s Recipe No.823 is an iconic one - and for g...
In-stock: 318
SOC CHEF
Powdered Gelatine
SCA150
From the delicate wobble of a panna cotta to the pillowy bounce of a handmade marshmallow, so many of the textures we lo...
In-stock: 1