Beech's Dark Coffee Creams 150 g

Product Information

Filtered or boiled water is best as you want to make sure that there is as few minerals present as possible. Certain minerals (like iron) can make the sugar mixture unnecessarily yellow in the process and we want to make sure that our fondant creams are as clear as possible. Coffee flavour You only need a generous pinch of cream of tartar for this recipe. You’ll find cream of tartar in baking section of your supermarket.

I choose coffee flavour for this recipe, partly because I simply love the coffee and chocolate flavour combination, but also because you can use regular instant coffee granules to flavour this traditional confectionery. Whitakers Coffee Creams are made of fondant, which is a heavenly combination of sugar, glucose syrup, and water, infused with coffee flavour. MMMM! If you leave the mixture to cool down too much, it will crumble and look very dry, when you get to the whisking step.Slowly heat the mixture to dissolve the sugar and then bring to the boil. Don’t start to boil your sugar syrup until all sugar crystals have dissolved. If you do, you’ll end up with a gritty confectionery. Don’t leave the sugar stand for too long after you’ve added the flavour. If the sugar cools down too much, the mixture becomes too crumbly and won’t form smooth fondant. What makes this recipe work I’ve used dark chocolate coverture with this recipe, but it’s perfectly fine to use milk or even white chocolate. I prefer dark chocolate simply because the filling is already sweet enough (ehm….it’s just sugar….), so I want something not too sweet to enrobe it with. How to make coffee creams – step by step

Add the flavouring, swill it around and leave it. You’ll get the chance to add more flavouring once the mixture cools down and you’ll be able to actually taste it. You can make your own flavours, like with the coffee granules or use good quality food essences or extracts. Depending on the quality of your flavour essences, you might need only 1 teaspoon of the flavouring instead of the 2 teaspoons that the recipe has.It may surprise anyone whose sweet tooth runs to delicious, creamy coffee treats, slathered in milk chocolate or dipped in indulgent dark chocolate, that not every box of chocolates contains a coffee version. 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. The word fondant comes from the French ‘fondre’ or to melt, and describes the key characteristic of the tempting coffee creams.

They’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? You are, of course, welcome to use shop bought coffee essence, but I’ve made my own by mixing a couple of teaspoon of instant coffee granules with hot water. Icing sugar It can be counteracted by adding water, flavouring or even alcohol to make the whole mixture a bit more pliable. I do this right at the end when I’ve nearly finished the recipe, just before I want to roll it out and shape. Fondant 63.6% (sugar, glucose syrup, water), dark chocolate 36% (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin), coffee flavour, colour: plain caramel, stabiliser: invertase. A delicious indulgence: Whitakers Coffee CreamsIf 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. I’ve always considered peppermint creams as a bit old fashioned type of confectionery until recently when I got asked for the recipe on several occasions and thought: ‘maybe there is more to these than I originally thought!’ Just be sure to pop another box in your online basket before you have the last one! We deliver across the UK and the Channel Islands so add them to your wishlist today! Storing fondant creams is the same as storing any other chocolate, – best in a cool cupboard out of direct sunlight, where the temperature doesn’t fluctuate. 18 Celsius is ideal temperature for storing chocolate, but it’s more important that the temperature doesn’t go up or down too much.

It was removed from the selection years ago but there are calls on social media to reinstate the delicious coffee cream. Do Roses have chocolate coffee creams? But where do coffee cream chocolates come from, and are coffee flavoured chocolates as popular as they once were? Let’s take a closer look… A short history of dark chocolate coffee creams The coffee fondant creams mixture does need to rest ( to allow the sugar crystals to cure and mature), so I find it easier to make the fondant centre of the cream in the evening and then continue with the recipe the following morning. Yes, these coffee creams make perfect gifts for birthday parties, hen parties or used as wedding favours or Christmas presents for your foodie friends and family. You can make them up to one week in advance, on the understanding that they will be fine for a week or two after that. How to store chocolate coffee creams

13 gifts to buy for coffee lovers

So imagine how disappointed we were, the last time we received a chocolate gift box, to find our favourite coffee flavour missing in action. Does Quality Street have chocolate coffee creams? The best thing about this recipe is that you can easily make it with different flavours. Pretty much anything goes, but here are my favourite combinations. If you don’t have a cutter or you want your coffee creams to be more round and domed, simply take a piece, roll it to a very small ball, flatten it gently and make it more of an oval shape. 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? Melt the chocolate in a microwave (or in a bowl set over simmering water in a saucepan) in 10 seconds intervals, steering the chocolate after each interval. Let the chocolate to melt only half way (when most of the chocolate has melted, but there are still some chocolate buttons remaining) and then take it out of the microwave (or away from the simmering saucepan). Stir slowly until all the chocolate has melted away.