Who would have thought cakes and chocolates would be so popular with beauty brands? When I started my business almost six years ago I expected I’d be forever making cupcakes for kid’s parties. Nothing wrong with that I might add but there’s only so many Spongebob or Peppa Pig cupcakes a girl can make.
So it’s lovely that we have built a loyal client base of beauty and fashion brands over the years. One of the best things about working with beauty brands is that we get asked to concoct unusual recipes and flavours based on their products. That’s where we can get really creative!
A few weeks ago our client I Love… Cosmetics asked us to create some chocolates inspired by their new chocolate scented products – Minty Choco Chip and Choca Moca Lala. I’m sure you can guess what these were. The products are equally as delicious as our chocolates and not at all sickly as you might expect from chocolate scented bath products. And what’s not to like about bathing in chocolate? If you can’t afford an £80k chocolate bath surely these are the next best thing?
Scroll down for a couple of recipes for the Mint Chocolate and Mocha ganache that we used to fill these divine chocolates.
Mint Chocolate Ganache Recipe
Makes enough to fill a 28 cavity chocolate mould or for 40 hand rolled truffles
Ingredients
200g white chocolate, chopped or callets
180ml double cream
1tsp peppermint extract (or more to taste)
mint green food colouring paste (optional)
Weigh the white chocolate into a medium sized heatproof bowl and set aside.
Place the cream in a small jug or bowl, add the peppermint extract to the cream in and leave in the fridge for at least 2 hours to infuse.
In a small saucepan, bring the cream to the boil. Let the cream cool for a few minutes then pour over the chocolate and mix together until the chocolate has fully melted and combined with the cream. If using add the food colouring using a cocktail stick. Start with a tiny amount – less is more – until you achieve your desired shade of mint.
Transfer the mixture to a piping bag, the refrigerate until firm and ready to use.
You can use this ganache to pipe into chocolate moulds or make hand rolled truffles, techniques for both coming soon so keep following. You can also use this ganache recipe as icing for a cake and as a topping for cheesecakes or ice cream.
Scroll down for Mocha Ganache Recipe
Mocha Ganache Recipe
Using milk chocolate in this recipe gives the ganache a creamier and sweeter taste just like your favourite mocha.
Ingredients
Makes enough to fill a 28 cavity chocolate mould or for 40 hand rolled truffles
200g milk chocolate, chopped or callets
180ml double cream
1tsp coffee extract
1tsp instant espresso powder
Weigh the white chocolate into a medium sized heatproof bowl and set aside.
Place the cream in a small jug or bowl, add the coffee extract to the cream in and leave in the fridge for at least 2 hours to infuse.
In a small saucepan, bring the cream and the coffee powder to the boil. Let the cream cool for a few minutes then pour over the chocolate and mix together until the chocolate has fully melted and combined with the cream.
Transfer the mixture to a piping bag, the refrigerate until firm and ready to use.
You can use this ganache to pipe into chocolate moulds or make hand rolled truffles, techniques for both coming soon so keep following. You can also use this ganache recipe as icing for a cake and as a topping for cheesecakes or ice cream.
These recipes have been adapted from my second book Chocolate (Square Peg, 2014)
Gorgeous images by Zoe Flammang
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