Ingredients
Serves 8-10250g couverture chocolate 60%
125 ml cream
3 tbsp honey
1 vanilla bean, split and seeded
2 tbsp unsalted butter, softened
Chocolate cups (shop bought)
Method
Melt Chocolate to 43°C.
Boil cream. Add honey and vanilla bean. Pour over chocolate at 43°C. Stir in middle to emulsify.
Stir in softened butter at 35°C.
Pipe into chocolate shells at 29°C. Set overnight before coating in chocolate.
Note: Instead of honey try flavours of your choice, e.g. orange zest
Tempering Chocolate
In a plastic microwaveable bowl, melt 500g chocolate in 30 second intervals. Stir between each interval. Check to ensure that your microwave setting is not set on high as it may burn the chocolate.
Once the chocolate has melted and is at 45°C add 250g of finely chopped chocolate. Stir to melt, bringing the temperature down to 30°C.
On a piece of baking paper test to see if the chocolate will set after 5 minutes, nice and shiny.
Your chocolate should now be tempered and ready for working with.