Beech's Dark Coffee Creams 150 g

Product Information

Next Working Day Delivery is NOT available for delivery in the Scottish Highlands or any Off-Shore postcodes i.e Channel Islands, Northern Ireland, Isle of Man, Isle of Wight. If you are not familiar with this technique, then you can follow my easy version of chocolate tempering, without having to worry about the chocolate melting temperature. You can also temper chocolate with cocoa butter, but for now we will follow the simplified version. If you’re planning on splashing out on this colourful product, thinking it has chocolate coffee creams nestled inside its pouches or tins, we’re sorry to say you’re going to be disappointed. You also want to make sure that you don’t store your cream fondants near any source of heat, such as cupboard next to the oven or fridge as the chocolate on your fondant creams could potentially melt. How long fondant creams last?

I prefer to use white sugar for this recipe, as it’s neutral and the flavour comes out the best. I wouldn’t recommend using strongly flavoured sugars such as coconut sugar unless it works with your chosen flavour (for example rich coconut or caramel flavour) GlucoseThey’re a delicious, luxurious blend of sumptuous coffee flavour, enveloped in fine vegan chocolate and delivered to you in a beautiful, 100% recyclable box.

This will depend on the size of your coffee fondant creams, but if you use size slightly bigger than a sugared almonds or like a date size – slightly flattened, you will have approximately of 40-50 coffee creams with this recipe. Can I scale up or down this recipe? I guess when you are spoiled with delicious chocolate most of your life, the idea of eating a lump of flavoured fondant is not that exciting! But, I’m happy to say, I was totally wrong! They are coated in dark chocolate, which includes cocoa mass and cocoa butter, as well as sugar, and soya lecithin as an emulsifier. Next step is to temper dark or milk chocolate. We do need to temper chocolate to make sure that our fondant creams look perfect and without any white streaks.

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Enrobing the coffee fondant creams in very dark chocolate. Try something like 70-80% cocoa solids coverture (chocolate) to counteract the sweetness of the fondant Any specialist equipment needed?