These chocolates are part of the Dutch chocolate series and they’re filled with a crunchy speculaas layer, topped with a delicious spiced orange syrup. I use this filling for small chocolates as the orange syrup packs a punch.
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 spiced orange:
- 250gr orange juice
- 50gr glucose syrup
- 50gr sugar
- 1/4th tsp ground cloves
- 1/4th tsp nutmeg
- 1/4th tsp pectin powder
- 4gr citric acid
For the crunchy speculaas:
- 20gr brown muscovado sugar
- pinch of salt
- 16gr soft butter
- 18gr flour
- 3gr speculaas spices
- 34gr milk chocolate
- 15gr cocoa butter
Makes enough for 1 full mould
Make the spiced orange syrup:
Combine all ingredients for the spiced orange syrup, except for the citric acid, in a thick bottomed saucepan. Heat while occasionaly stirring, until thick and syrupy.
Stir in half of the citric acid. Taste and add more citric acid to taste. It is allowed to have some tang, there’s almost a small amount in each bonbon.
Leave the syrup to cool to max 32°C – any hotter and the chocolate will melt, err on the side of caution here. Pipe each chocolate for about 1/3rd full of the syrup.
Make the speculaas:
Combine the sugar, salt, butter, flour and speculaas spices 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. The speculaas will turn the dough dark so keep an eye to make sure it doesn’t burn.
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 speculaas to a powder – easiest in a mini chopper – and stir this into the chocolate.
Pipe the speculaas on top of the spiced orange syrup. Leave 1-2mm for capping.