Sambabons Chocolates Recipe
Make Sambabons Chocolates Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Shell
Fillings — Coconut-Cashew Ganache (Sambabons-style)
Optional Finishes and Garnish
Tools & Miscellaneous (not eaten)
Method
Chocolate Shell
- 1
Chop and prepare chocolate
Finely chop the dark chocolate so it melts evenly. If using cocoa butter, chop or measure and keep ready.
- 2
Temper chocolate (seeding method)
Place about two-thirds (approximately 267 g) of the chopped dark chocolate and all cocoa butter in a heatproof bowl set over gently simmering water (bain-marie). Stir frequently and heat until the chocolate reaches 45-48°C. Remove the bowl from the heat. Add the remaining one-third (about 133 g) of chopped chocolate and stir continuously until melted and the temperature cools to 31-32°C for dark chocolate. Keep the chocolate at that working temperature; if it cools too much, warm briefly over the bain-marie, not exceeding 32–33°C.
- 3
Mold the shells
Pour tempered chocolate into clean dry molds, tapping gently to remove air bubbles. Use a small brush or tilt the mold to coat all cavities thoroughly. Pour out excess chocolate back into the bowl, leaving a thin even shell coating. Scrape the mold surface clean with a bench scraper. Place mold upside down on a tray and let the shells set at room temperature until firm (15–25 minutes) or refrigerate briefly (5–8 minutes) to speed up setting. Avoid condensation by refrigerating only until just set.
Fillings — Coconut-Cashew Ganache (Sambabons-style)
- 4
Heat liquids and sugar
In a small saucepan, combine the coconut milk, cream, and granulated sugar. Warm over medium heat just until the sugar dissolves and the mixture is hot but not boiling (about 70–80°C). Remove from heat.
- 5
Emulsify with cashew butter
Add the unsalted cashew butter to the hot milk mixture and whisk until smooth and fully incorporated. Add the butter, vanilla extract, and sea salt; whisk again. If the ganache appears grainy, briefly return to low heat while stirring to fully melt and emulsify. The finished ganache should be glossy and spreadable—if too thin, chill briefly; if too thick, warm gently to reach piping consistency.
- 6
Cool and fill shells
Allow the ganache to cool to about 30–32°C (warm but not hot) so it won't melt the chocolate shells when filled. Transfer ganache into a piping bag or use a spoon. Pipe or spoon the ganache into the set chocolate shells, leaving about 2–3 mm headspace at the top for sealing. If using toasted chopped cashews or desiccated coconut garnish, press a pinch into the center of each filled shell now.
Seal and Finish
- 7
Seal the chocolates
Rewarm any leftover tempered chocolate to working temperature (31–32°C). Pour or pipe tempered chocolate over the filled shells to seal them, scraping the mold surface clean to remove excess. Smooth the bottom with a scraper so the chocolates have an even base.
- 8
Set and unmold
Allow the sealed chocolates to firm completely at room temperature or in a cool area (around 16–20°C) for 1–2 hours. For faster setting, refrigerate briefly for 10–20 minutes but avoid condensation by returning to room temperature before unmolding. Gently tap and invert the mold to release the chocolates.
- 9
Final decoration
Dust the chocolates lightly with edible gold dust or cocoa powder as desired, or press a tiny piece of toasted cashew on top for presentation. Store finished chocolates in an airtight container in a cool, dry place (12–18°C) for up to 2 weeks or refrigerate for longer storage, bringing to room temperature before serving.