These chocolates are part of the Dutch chocolate series and their filling is inspired by the Dutch Haagse Hopjes, which are coffee butterscotch candies from the city The Hague.
This recipe does not include how to make the shells. You can find instructions in the Tips and Tricks under the Kitchen Log. I made the shells for these chocolates from dark chocolate; Equador single origin Callebaut.
Ingredients:
For the coffee butterscotch
- 65gr sugar
- 40gr glucose syrup
- 60ml espresso
- 50gr butter
- pinch of salt
- 1/4th tsp espresso powder
For the crunchy coffee cookie
- 20gr brown muscovado sugar
- pinch of salt
- 16gr soft butter
- 18gr flour
- 8 coffee beans
- 34gr milk chocolate
- 15gr cocoa butter
Makes enough for 1 full mould
Recipe:
Make the coffee butterscotch:
Combine the sugar and glucose in a thick bottomed saucepan. Heat to melt the sugar. Shake the pan a bit to spread the crystals as they melt. Cook to a deep amber colour.
Set fresh espresso. Stir this into the caramel (be careful, it’ll be steamy and may splutter). Stir to combine well and cook to 112°C.
Take the pan off the heat. Stir in the butter, salt and espresso powder. Leave the butterscotch to cool to max. 32°C before filling the chocolates – warmer and the chocolate will melt so err on the side of caution. Fill about half of the chocolate shell with the coffee butterscotch.
Make the coffee cookie:
Combine the sugar, salt, butter and flour in a bowl. Combine well.
Push the cookie mix thinly onto a baking sheet and bake for about 15min on 170°C or until done.
Leave the cookie to cool.
Heat the milk chocolate to 45-50°C. Stir the cocoa butter chips (if yours came in a block, chop it down first or it won’t melt) into the milk chocolate. Stir well.
Chop the cookie and the coffee beans to a powder – easiest in a mini chopper – and stir this into the chocolate.
Pipe the cookie on top of the caramel. Leave 1-2mm for capping.