Tipsy Chicks - Rhubarb & Gin Flavour Chocolates

Method

Indulge in a springtime tipple with this cute chick bonbon design! Filled with a creamy, sweet and sharp ganache and shelled with the decadent Valrhona Ivoire white chocolate, these tipsy chicks are sure to give your customers rosy cheeks, with or without the alcohol!

How to Make Rhubarb Gin Flavour Chocolates:

Decoration and shelling

We used our Domed Bonbon Praline Mould (SMP3158).

• 400g Valrhona Indulgent White Chocolate; Ivoire
• 2g Roxy & Rich Pirate Black Cocoa Butter
• 2g Roxy & Rich Snow White Cocoa Butter
• 2g Roxy & Rich Orange Garnet Cocoa Butter
• 20g Roxy & Rich Mandarin Orange Cocoa Butter
   

Rhubarb and Gin Ganache

• 200g Valrhona Indulgent White Chocolate; Ivoire
• 100g Kerrymaid whipping cream alternative
• 4 drops Rhubarb flavour drops
• 1 tsp Gin Flavour Burst
• 15g Glucose
• 15g Invert Sugar
• 40g Butter

Step 1 - Making the Shells

1. Temper the Roxy and Rich Pirate Black cocoa butter, and paint two eyes into each cavity using a dotter (or a very fine paint brush). Allow to crystallise.
2. After tempering the 2g of Snow White cocoa butter, carefully paint in a larger oval over the black cocoa butter to create the whites of the eyes.
3. While the painted eyes are setting, temper your Roxy & Rich Orange Garnet cocoa butter and, using a small paint brush or dotter, paint a beak into each cavity by pressing down and pulling the brush down gently, releasing pressure to create a point.
4. Allow to fully crystallise before spraying a layer of Mandarin Orange cocoa butter into the moulds with a spray gun, once again, allowing to set. Once dry, check for any areas that may need a fine 2nd coat and apply if necessary. Allow for a final round of setting, before shelling with tempered Valrhona Ivoire white chocolate. Leave to set (preferably overnight).

Step 2 - Making the Ganache

1. Pour Kerrymaid cream, flavourings, and sugars into a pan and bring to the boil. Set aside on a cool surface to cool to around 35-40 degrees.
2. Gradually melt 200g of Valrhona white Ivoire to around 35 degrees.
3. Mix the cooled cream mixture and the melted pre-crystalised chocolate with a hand blender, and once smooth and glossy, add the butter at room temperature and blend again, being careful not to incorporate any air bubbles.
4. Pipe into shells immediately and allow to crystallise.

Step 3 - Capping

1. Retemper the remaining chocolate from shelling and, using an easter transfer sheet (in this case we have chosen Choc Concept’s ‘Zig Zags’), pour the white chocolate generously over one row of cavities, give the mould a tap, place your transfer sheet on, and then slowly but firmly push your scraper along the sheet, allowing the chocolate to fill each cavity as you go. Be sure to press firmly enough so as to not see any chocolate in between the cavities after scraping.
2. Allow to fully crystallise and retract before de-moulding.

We hope making these little chicks puts a spring in your step, and from all of us at Keylink, we wish you a very happy Easter!

Enjoyed this recipe? If you want to make these boozy with real gin, you most definitely can, we just recommend tasting as you go and adapting your liquid to chocolate ratio to make sure it’s not too runny.