Pear, Clove & Allspice Chocolate

Method

Pear, Clove & Allspice Chocolates

Festive vegan deliciousness!

Our latest Christmas inspiration recipe features sweet pear, spiced with cloves and allspice, all enclosed in a satisfyingly snappable high-cocoa shell.

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

Ingredients

For the Shells

• 400g Cacao Barry Ocoa 
• Brown Cocoa Butter
• Green Cocoa Butter
• White Cocoa Butter

For the Spice Mix

• 8g Allspice
• 2g Ground Cloves

For the Gel

• 100g Ravifruit Pear William Puree
• 5g Ultratex
• 2g Toasted Spice Mix
• 50g Belgosuc Firm Glucose Syrup

For the Ganache

• 100g Ravifruit Pear William Puree
• 2g Toasted Spice Mix
• 100g Cacao Barry Ocoa
• 50ml Soya Milk

Method

Step 1 - Shells

1. Ensure that your moulds are clean and dry, so as to not compromise your chocolates
2. Using a small paintbrush or toothbrush, splatter the moulds with brown cocoa butter
3. Leave a few minutes to allow the brown to set, then spray the moulds with green cocoa butter
4. Leave a few minutes to allow the green to set, then spray the moulds with the white cocoa butter
5. Temper the chocolate and pipe into the moulds to cast the shells
6. Empty and scrape the moulds, ensuring to save the excess chocolate - this will be used for capping, later on
7. Leave the shells inside the moulds to set

Step 2 - Spice Mix

1. In a pan, gently heat the allspice and cloves until lightly toasted

Step 3 - Gel

1. Add the pear puree, toasted spices and glucose to a pan, and bring to a summer
2. Once simmered, add the ultratex and whisk until lump-free
3. Transfer into a piping bag and set aside to cool

Step 4 - Ganache

1. Bring the soya milk and pear puree to a boil
2. Once boiled, pour over the chocolate, and add the toasted spices
3. Blend until smooth
4. Transfer into a piping bag and set aside to cool

If using Crema, gently warm before adding in the boiled purée and follow steps 2-4 as above.

Assembly & Finishing

1. Once the shells have set, pipe them with the gel, filling about a third of each shell
2. Top up the shells with the ganache, leaving a 2mm gap for capping
3. Using the leftover chocolate, cap the chocolates and leave to set
4. Once set, turn out!