These are my favourite chocolates from the Dutch chocolate series. They’re filled with peanutbutter, caramel and a crunchy coconut cookie layer. They are infinitely moreish.
This recipe does not include how to make the shells. You can find instructions in the Tips and Tricks under the Kitchen Log.
For the peanutbutter
- 125gr roasted, unsalted peanuts
For the caramel
- 65gr sugar
- 40gr glucose syrup
- 60gr heavy cream
- 12gr butter
- pinch of salt
For the crunchy coconut base
- 20gr brown muscovado sugar
- pinch of salt
- 16gr soft butter
- 18gr flour
- 10gr dessicated coconut
- 34gr milk chocolate
- 15gr cocoa butter
Makes enough for 1 full mould
Make the peanutbutter:
Blend the peanuts in a kitchen blender (one of those mini mixers works best) until super smooth – you want it to become a thick liquid. That’s it. Fill the chocolates for 1/3rd with the peanutbutter.
Make the caramel:
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.
Warm the cream until just below boiling. 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 and salt. Leave the caramel to cool to max. 32°C before filling the chocolates – warmer and the chocolate will melt so err on the side of caution. Fill another 1/3rd of the chocolates.
Make the speculaas:
Combine the sugar, salt, butter, flour and coconut in a bowl. Combine well.
Push the cookie mix thinly onto a baking sheet and bake for about 15min on 170°C or until slightly brown (a bit more on the sides).
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 coconut cookie to a powder – easiest in a mini chopper – and stir this into the chocolate.
Pipe the coconut cookie on top of the caramel. Leave 1-2mm for capping.