EDIBLE GOLD CHOCOLATE RECIPES
CHOCOLATE COINS | CHOCOLATE RECIPES | JAMIE OLIVER
Use any type of chocolate you like, as long as it’s good quality. You'll need a small cupcake or muffin tin, preferably silicone – the quantity this makes will depend on the size of your tin. Finish with your chosen flavour combos… just make sure everything is very finely chopped
Total Time 20 minutes
Yield 16-24
Number Of Ingredients 9
Steps:
- Quarter-fill a medium saucepan with water and place over a medium heat.
- Break the chocolate into a heatproof bowl and set it over the pan, making sure the bowl doesn’t touch the water. Stir constantly, until the chocolate has melted.
- Spoon the chocolate into a jug and pour a layer, about 3mm deep, into each hole of a cupcake tray.
- If using added flavours, finely chop and sprinkle them over the top.
- Pop the tin in the fridge for 4 hours for the chocolate to set.
- Remove the tray and bang the underside to let the coins fall out.
- Decorate with edible gold or silver leaves or spray with edible glitter dust or simply leave them as they are.
Nutrition Facts : Calories 112 calories, FatContent 7.7 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 1.7 g protein, CarbohydrateContent 8.5 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 0 g salt, FiberContent 1.1 g fibre
HOW TO MAKE VANILLA CAKE WITH EDIBLE GOLD AND WHITE CHOCOLATE
This semi-naked vanilla cake is so easy to make with a gorgeous and simplistic decorating style. The plain white frosting is garnished with edible gold flakes and flowers, making it both rustic and elegant!
Prep Time 12 minutes
Cook Time 40 minutes
Yield 10-12 Servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 350F. Grease and line three 6-inch pans with parchment paper and keep it ready.
- In a medium bowl, combine flour, baking powder, and salt. Keep it aside.
- In a stand mixer with paddle attachment, beat the butter and sugar until light and creamy. Add in the eggs one at a time until well combined.
- Scrape the vanilla bean seeds and add it to the cake batter mixture and beat on a low speed.
- Add the flour mixture on 3 batches alternatively pouring the buttermilk.
- Transfer the cake batter to the cake pans evenly and bake at 350F for 35 - 40 minutes until the toothpick inserted comes out clean in the center.
- Allow the cakes to cool down and trim the top of the cakes to make it look even.
- Set aside.
- To make cream cheese frosting:
- Beat the butter and cream cheese for 2-3 minutes.
- Add the vanilla extract and powdered sugar in batches until well combined on a low speed.
- Transfer the frosting to a piping bag.
- To make vanilla bean drip:
- In a microwave-safe bowl combine white chocolate chips and heavy cream. Melt them until smooth.
- Add the vanilla bean seeds and mix it well. Allow the mixture to thicken a bit and transfer it to a piping bag to use it on cake.
- To assemble the vanilla bean cake:
- Place the one layer of cake on the cake stand. Top the cake with about ? of the cream cheese frosting. Spread it evenly.
- Repeat the same with the remaining two layers of cake.
- Coat a thin layer of frosting all over the cake. Scrape the excess frosting over the cake with a bench scraper and refrigerate the cake for 30 minutes.
- Pipe the vanilla bean drip around the edges of the cake and then to the center and spread them evenly. Chill the cake for 10 minutes.
- To decorate the cake, use berries and flowers. Top the berries and cake with some edible gold flakes.
- Enjoy a big slice of vanilla bean bean cake with your favorite coffee or tea.
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