- Lime Ganache:
- 80g white chocolate (Callebaut W2)
- 10g butter
- finely grated zest of 2 limes
- 40g fresh lime juice from the 2 limes
- Blackberry Ganache:
- 200g milk chocolate (Ghana 40% Cacao Barry)
- 45g dark chocolate (Venezuela 72% Cacao Barry)
- 50g whipping cream
- 20g invert sugar or glucose
- 210g blackberry purée
- 15g unsalted butter
- 50g cocoa butter
- juice of ½ lemon
- 20ml elderflower cordial
Purple Velvet Chocolates - Mark Tilling
Purple Velvet Chocolates - Mark Tilling
These beautiful hand-made chocolates contributed to Mark Tilling winning 7th place in the World Chocolate Masters competition with an explosion of semi-liquid lime followed by rich thick blackberry, then the lingering taste of very good chocolate. Mark used the Thermomix in the making of all his competition pieces and says "Thermomix reduced the amount of equipment I needed, saved me valuable time and gave excellent results."
Purple Velvet
Makes 130g lime ganache and 650g blackberry ganache. Fills 6 to 8 dozen chocolates.
Ingredients
Method
Chocolate Shells:
Spray purple cocoa butter into the chocolate moulds followed by green spattered dots (green cocoa butter) then line with tempered dark chocolate. Leave to one side to set.
Lime Ganache:
Using the built-in electronic scales, weigh the chocolate, butter and lime juice into the Thermomix (TM) bowl. Add the lime zest. Heat 2 minutes/60°C/Speed 2. Scrape down the sides of the TM bowl with the spatula. Heat again 2 minutes/60°C/Speed 2. Cool to lukewarm, about 25°C. Transfer mix into a piping bag and pipe into the bottom of the chocolate moulds. Leave to thicken slightly, about 2 hours.
Blackberry Ganache:
Using the built-in electronic scales, weigh chocolate, cream, invert sugar, purée, butter and cocoa butter into the TM bowl. Add lemon juice and cordial. Heat 3 minutes/60°C/Speed 1. Scrape down the sides of the TM bowl with the spatula. Heat 2½ minutes/60°C/Speed 1. Cool to lukewarm, about 25°C. Transfer mix into a piping bag and pipe on top of the lime ganache. Leave to set at least 4 hours then close with tempered dark chocolate.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
