Pear, Clove & Allspice Chocolate
Ingredients
- 500g Cacao Barry Ocoa - SCC740A
- Green Cocoa Butter - SCR471
- 8g Allspice
- 2g Cloves
- 200g Ravifruit Pear William Puree - SCF0863A
- 5g Ultratex - SCA136A
- 50g Belgosuc Firm Glucose Syrup - SCA118
- 50ml Soya Milk
- Brown Cocoa Butter - SCR447
- White Cocoa Butter - SCR473
Method
Pear, Clove & Allspice Chocolates
Festive vegan deliciousness!
Our latest Christmas inspiration recipe features sweet pear, spiced with cloves and allspice, all enclosed in a satisfyingly snappable high-cocoa shell.
If you would like to see how this recipe is made, click here to watch our video.
Ingredients
For the Shells
For the Spice Mix
- 8g Allspice
- 2g Ground Cloves
For the Gel
- 100g Ravifruit Pear William Puree
- 5g Ultratex
- 2g Toasted Spice Mix
- 50g Belgosuc Firm Glucose Syrup
For the Ganache
- 100g Ravifruit Pear William Puree
- 2g Toasted Spice Mix
- 100g Cacao Barry Ocoa
- 50ml Soya Milk
Method
Step 1 - Shells
- Ensure that your moulds are clean and dry, so as to not compromise your chocolates
- Using a small paintbrush or toothbrush, splatter the moulds with brown cocoa butter
- Leave a few minutes to allow the brown to set, then spray the moulds with green cocoa butter
- Leave a few minutes to allow the green to set, then spray the moulds with the white cocoa butter
- Temper the chocolate and pipe into the moulds to cast the 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 - Spice Mix
- In a pan, gently heat the allspice and cloves until lightly toasted
Step 3 - Gel
- Add the pear puree, toasted spices and glucose to a pan, and bring to a summer
- Once simmered, add the ultratex and whisk until lump-free
- Transfer into a piping bag and set aside to cool
Step 4 - Ganache
- Bring the soya milk and pear puree to a boil
- Once boiled, pour over the chocolate, and add the toasted spices
- Blend until smooth
- Transfer into a piping bag and set aside to cool
If using Crema, gently warm before adding in the boiled purée and follow steps 2-4 as above.
Assembly & Finishing
- Once the shells have set, pipe them with the gel, filling about a third of each shell
- Top up the shells with the ganache, leaving a 2mm gap for capping
- Using the leftover chocolate, cap the chocolates and leave to set
- Once set, turn out!
Approximate costs
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Cacao Barry
Cacao Barry Dark Chocolate; Ocoa
Easymelt Chips; Minimum Cocoa Solids 70.4%
SCC1740A
The purest of cacao aromas... With a 70% cocoa content, Ocoa has a rich and intense flavour profile with a cocoa-...
In-stock: 38
Keylink
Ultratex 800g
SCA136A
Ultratex is a thickening agent for use in both hot and cold applications. It is fantastically practical, multi-functiona...
In-stock: 10
Glucose Syrup
Confectionery Glucose Syrup
with 38 Dextrose Equivalent
SCA118
Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the p...
In-stock: 39
IBC
E Free Brown Coloured Cocoa Butter
245g; Non-Azo; from natural origin
SCR447
E Number Free Brown Cocoa Butter Achieving a brown shade without the use of strong e-numbers. Made from natu...
In-stock: 114