Method

Chocolate Piñata Centrepiece

If you're looking for a Christmas showstopper, our Chocolate Piñata Centrepiece is bound to be a big hit! 

A rich, crunchy Callebaut shell, filled with delectable chocolate treats - the perfect, festive way to showcase your most popular flavours.

If you would like to see how this recipe is made, click here.

Equipment

• (Optional) Mayku Formbox (SEM200)
• Sphere Moulds (SMF5952)

Ingredients

For the shell

• 1kg Callebaut 811 (SCC501)
• 500g Callebaut W2 (SCC520)
• Black Cocoa Butter (SCR448)
• White Cocoa Butter (SCR473)

For the filling

• Scarlet Creative Powder (SCR464)
• Assortment of chocolates - click here for inspiration!

For the stand

• 200g Callebaut W2 (SCC520)
• Black Cocoa Butter (SCR448)
• White Cocoa Butter (SCR473)
• Pink Cocoa Butter (SCR477)

Method

Step 1 - Shells

1. Using a sponge, dab the sphere mould with black cocoa butter
2. Temper the dark chocolate and pour into the mould to cast shells
3. Tip out the excess chocolate and leave to set

Step 2 - Stand

We created the mould for our stand using the Mayku FormBox and a little bowl we found in the Keylink Kitchen.  Feel free to use any mould you feel suitable to support your piñata!

1. Using a toothbrush, splatter the stand mould with black cocoa butter
2. Repeat the process with white cocoa butter
3. Spray the mould with pink cocoa butter
4. Temper 200g of the white chocolate and pour it into the mould
5. Tip out the excess chocolate to cast the shell, and leave to set

Assembly & Finishing

1. Melt the remaining white chocolate until runny, and transfer to a piping bag 
2. Heat a baking tray in the oven for about 10 minutes, at 200°C
3. Dust the inside of the piñata shell with the creative powder
4. Fill half of the shell with chocolates of your choice
5. Melt the edge of the empty half of the piñata shell on the hot baking tray and stick to the filled shell, making the Christmas pudding piñata
6. Once the pudding has set, pipe a small amount of white chocolate onto the stand and place the piñata on top, leaving to set
7. Pipe the remaining white chocolate on top of the piñata, allowing it to drip down
8. Before the chocolate sets completely, stick on any decorations you like
9. Leave the piñata to set - once set, your centrepiece is ready!

If you're looking to package your piñata, we recommend using this Easter egg box (SPT1156).  You can also easily temper your chocolate using the Martellato Mini Meltinchoc (SEM300) and Martellato 9L Digital Meltinchoc (SEM315).