Recipe: Rainbow Chocolate Creams
These rainbow chocolates are wicked. They look impressive and taste delicious! You can make them in an array of colours and flavours- it really is up to you. We opted for coffee, gingerbread, chai, orange and lemon.
- 100 g caster sugar
- 100 ml water
- 500 g fondant
- 1 selection of colours and flavourings
- 400 g dark chocolate
Temper The Chocolate
Temper the dark chocolate using your favourite method (above 46°C, down to 28°C, up to 32°C).
Pour half into a silicon chocolate mould, make sure the chocolate goes up the side of each indent, then tip upside down over a tray to allow excess to drip out.
Keep the other half of the chocolate back for later, keeping just warm if you can.
Allow to set at room temperature, or speed it up in the fridge.
Make The Fillings
Heat the water and caster sugar in a saucepan so that it simmers, then remove from the heat.
Grate the fondant using a course grater and slowly whisk into the warm syrup until it’s completely smooth.
Divide into multiple bowls and add a drop of food colouring and flavouring of choice to each bowl.
Transfer each to a disposable piping bag.
Fill And Set
Pipe the cream fillings into the chocolate shells to almost fill them.
Use the remaining half of the tempered chocolate to cover the individual chocolates and using a palette knife level the top of the mould (which will actually be the bottoms of the chocolates).
Allow to set before popping them out, admire the shine and share them with friends.
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