Indulge in white chocolate bites with salted caramel sauce & dark chocolate bites with sticky matcha power sauce. Simple to put together and a tasty contrast of textures and flavours these treats will give you a boost of energy and a flavour that will tingle. Great for Easter, or wrapped in a bag and gifted as a present.
(Note: both seperate recipes make 12 small chocolates)
Equipment
- 2 x Bain Marie
- Wooden Spoon
- Sieve
- Chocolate Moulds
- Teaspoon
- Small Saucepan
- Food Processor
Ingredients
For the white choc
- 50g Icing Sugar
Salted caramel sauce
- 5 Tbsp Water
- 1/4 Tsp Salt
- 1/2 Tsp Vanilla Extract
- 75ml Coconut Milk
For the dark choc
Sticky matcha sauce
- 1/2 Tsp Vanilla Extract
Method
- FOR THE WHITE CHOCOLATES with SALTED CARAMEL SAUCE:
- First, set up your bain marie. Melt the cacao butter and coconut oil together until fully melted and combined. Stirring occassionally.
- Stir in the vanilla powder and sift in the icing sugar.
- Spoon a small amount into your mould, only filling about 1/3 of the mould - pop into the freezer for 5 minutes.
- For the salted caramel sauce, place the sugar, water, vanilla extract and salk in a pan and heat until the sugar has melted and the mix has reduced slightly. (approx 5-10 minutes)
- Add the coconut milk and stir throughly. Leave to heat for 3-5 more minutes until thickened.
- Remove from the heat and allow to cool completely.
- Take the chocolates out of the freezer. Add a small amount of the sauce filling and then spoon more of the chocolate mixture over the top to seal it in as a chocolate.
- Place in freezer to harden completely. This takes a few hours.
- Once hardened, pop out - share & enjoy!
- FOR THE DARK CHOCOLATES with STICKY MATCHA POWER SAUCE:
- In a bain marie, place the cacao butter and let it melt.
- Once melted, sift in the vanilla and cacao powder and mix until smooth.
- Then add the agave syrup and mix until completely blended.
- Spoon a small amount into your mould, only filling about 1/3 of the mould - pop into the freezer for 5 minutes.
- For the sticky matcha power sauce filling, soak the dates in hot water for 10 minutes to soften, and save 2-3 tbsp of the liquid.
- After soaking the dates, place them in a food processor with the 2-3 tbsp of soaked date liquid. Blend until they form a smoothe texture.
- Add the pumpkin seed butter, matcha powder and vanilla extract to the processor and blender further until a fully smooth and combined mixture.
- Take the chocolates out of the freezer. Add a small amount of the sauce filling and then spoon more of the chocolate mixture over the top to seal it in as a chocolate.
- Place in freezer to harden completely. This takes a few hours.
- Once hardened, pop out - share & enjoy!
Print
Notes
The Indigo Chocolate Starter Kit includes a selection of the ingredients for the chocolate parts.
Click to enlarge
