Beech's Dark Coffee Creams 150 g

Product Information

We know, we know – it’s a tragedy! Savouring that delicious chocolate coffee cream taste, the process of allowing a rich, creamy filling to melt in your mouth has to be one of life’s most amazing pleasures. Don’t leave the sugar stand for too long after you’ve added the flavour. If the sugar cools down too much, the mixture becomes too crumbly and won’t form smooth fondant. What makes this recipe work

It could even be you who loves coffee sweets. But for coffee lovers and connoisseurs, none are better than Whitakers Coffee Creams, the famous coffee cream chocolates loved across the UK and beyond. Whitakers Coffee Creams are made of fondant, which is a heavenly combination of sugar, glucose syrup, and water, infused with coffee flavour. MMMM! If you leave the mixture to cool down too much, it will crumble and look very dry, when you get to the whisking step. Nope – and it’s not just home-grown coffee cream lovers who are left empty-handed. Fans in Australia and New Zealand buying tins or jars for birthdays or Christmas also don’t get to sink their teeth into that tasty chocolate covered coffee centre. Do coffee creams contain cocoa butter or cocoa mass?

What is coffee crema?

Getting your coffee chocolates delivered to your house or a friend or loved one – even outside the UK – couldn’t be easier. The creamy, rich fondant in these smooth coffee cream chocolates is a mix of sugar, glucose syrup and water, while the vegan dark chocolate coating contains cocoa mass, sugar, cocoa butter and soya lecithin as an emulsifier. This will depend on the size of your coffee fondant creams, but if you use size slightly bigger than a sugared almonds or like a date size – slightly flattened, you will have approximately of 40-50 coffee creams with this recipe. Can I scale up or down this recipe?

Next step is to temper dark or milk chocolate. We do need to temper chocolate to make sure that our fondant creams look perfect and without any white streaks. They are coated in dark chocolate, which includes cocoa mass and cocoa butter, as well as sugar, and soya lecithin as an emulsifier. Boil until the syrup reaches 114C and then pour straight into heatproof bowl and add the coffee extract or flavouring.

Measure out all the ingredients using a digital scales or use cups and spoons making sure that they are only filled to the level (not heaped). Add the caster sugar into a small to medium size saucepan and add the liquid glucose, cream of tartar, pinch of fine salt and the water. It was removed from the selection years ago but there are calls on social media to reinstate the delicious coffee cream. Do Roses have chocolate coffee creams?