21st - 25th November

Nut butter Cups

We’ve teamed up with Pip & Nut and created three kinds of tasty, nut buttery, chocolatey goodness in heavenly bite size morsels 🐿.  Just have a read and see if you think you can resist them...

    • Peanut butter, date, pink salt in Milk Choc cup 
    • Coconut and Almond butter with lucuma in Dark Choc cup 
    • Maca, vanilla and cacao nib with Almond butter in Dark Choc

 .....thought not 😉

Vegan (dark cups) and Gluten Free

Makes around 24 delicious bitesize pieces (or about enough for 1 person…)

 

Ingredients: 

  • 360g of chocolate
  • Half a jar of Pip & Nut flavour of choice
  • About a teaspoon of agave syrup
  • Additional flavourings, e.g:
    • 1 dessert spoon of superfood powder
    • 1 teaspoon of essence
    • 1 dessert spoon of texture like cacao nibs, desiccated coconut etc.

Equipment:

  • A mould – we used a polycarbonate one but silicon should work too
  • Lots of piping bags
  • A temperature probe

Method:

Start by tempering the chocolate, this is vvv important otherwise you’ll be digging your little nut buttery delights out of the mould with a spoon. Not that satisfying. Trust me. To do this, bring your chocolate up to 48C and then cool it to 27C. If using dark chocolate, bring it back up to between 30-32C but no higher. If using milk chocolate, bring it back up to 29-30C.

Once your chocolate is tempered, you are ready to line your mould. Either pipe or ladle the chocolate into the impressions and swirl around to coat them completely. Flip it and let the excess chocolate drain out and scrape the mould clean. It may be worth repeating this step as it helps the cups come free from the mould at the end. Allow these to set in a cool place.

Meanwhile, make your filling. Spoon out your nut butter into a bowl and add your flavourings and stir well to combine. Lastly add the agave syrup, careful not to add too much as it causes it to thicken. You are wanting a moussey consistency. Mix in approx. 2 dessert spoons of your tempered chocolate and stir.

Once the chocolate has set, use a piping bag to fill the shells. You want to leave a few millimetres gap at the top to seal, being careful not touch the sides of the cup. Once filled, tap the mould to allow the nut butter filling to settle evenly. Put in thee fridge to set. 

Temper the chocolate again, and around 15-30 mins before it is ready, remove the moulds from the fridge to bring it back up to temperature slightly. Pipe the tempered chocolate to seal, tap again and refrigerate for around 2 hours, when they should come away from the mould like a dream!