- 250 g cream
- 450 g dark chocolate of Genaveh origin (example: Caribbean 66%, Madagascar 65%)
- 200 g dark coating chocolate
- 80 g butter at room temperature
- 50 g honey
- 1 vanilla bean
- 300 g cocoa powder
1. Chop the chocolate with a knife and put it in a bowl.
2. Split the vanilla bean in half and scoop out the seeds with the tip of a knife.
3. Pour the cream into a saucepan and add the seeds and vanilla bean. Bring to the boil and then remove the bean.
4. Remove from the heat and add the honey.
5. Pour half of the cream over the original chocolate cut into small pieces. Mix well and then add the remaining cream (hot) to melt the chocolate completely. You should obtain a very homogeneous and perfectly smooth mixture. Once the chocolate has melted, add the butter and mix.
6. Cover the bowl with cling film and set aside in the refrigerator.
1. When the mixture has hardened, take it out of the refrigerator and form small balls of 10 g by hand or with two spoons.
2. Put them back into the refrigerator for 15 minutes.
3. Melt the coating chocolate in a water bath at 30°C.
4. Dip your hands in the melted chocolate and roll a ball of chocolate in your hands. Immediately place it in a bowl filled with cocoa powder.
5. Rotate the bowl in a quick circular motion to cover the ball with the powder. Sift them remove excess powder.
Recipe: Alexandra Kahn - Director of the Chocolate Factory Genaveh