Chocolate making with Rococo Chocolates

Over the May Bank Holiday weekend, why not test your chocolate skills and create your own Rococo’s milk chocolate cinnamon truffles at home?


250g good quality milk chocolate (we recommend our 40% Cocoa Organic Milk Chocolate that can be bought online), broken into pieces
130ml whipped cream
15g honey
30g caster sugar
1 cinnamon stick, crushed;
1⁄2 vanilla pod, split lengthways
40g softened unsalted butter, diced
300g good quality milk chocolate
Cocoa powder


Melt the chocolate in a bowl and then set aside. Place the cream and honey in a small saucepan and gently heat until boiling. Remove from the heat and set aside. Then place a saucepan over a medium heat, put all of the sugar in the pan with the crushed cinnamon stick and split vanilla pod, heat and stir this. Remove once caramel has darkened to a golden colour and pour the warm cream into the caramel, stirring with a rubber spatula to combine. Be careful, as it will bubble and spit.

Pass the mixture through a sieve into a clean heatproof bowl and let it cool to 60oC.

Stir a third of the caramel cream into the melted chocolate with a rubber spatula. As the mixture thickens, stir the next third in, and by the addition of the final third you will have a smooth and glossy ganache. Beat in the butter.

Pour the ganache mixture into a shallow container, spread it out evenly and place a sheet of clingfilm over the surface. Leave it at room temperature for 30 minutes–1 hour to firm up.

Spoon it into a piping bag and pipe into long logs on a baking tray covered with non-stick baking paper. Leave to set overnight in a cool place.

Cut to size when set, then dip them one by one into the tempered chocolate, using two dipping forks. Make sure they are evenly coated, then roll them in cocoa powder for the finishing touch.


Monthly updates on local events, news and activities...