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Banoffee and Pina Colada Cups

Banoffee Cups

Makes approx 30 cups.

Ingredients for Filling:

  • Dark Chocolate Snobinette Cups Product Code: CP.SNOB270
  • Amaretti Granules 10-20g Product Code: DO.AMAG16
  • Caramel fill 200g Product Code: BC.CARAF5
  • Cryst-o-fil Blanc 100g Product Code: B.CRYW4x3
  • Banana flavouring 4 drops

Ingredients for Topping:

  • Cryst-o-fil Blanc 200g Product Code: B.CRYW4x3
  • Melted white Chocolate 30g Product Code: BC.W22.5
  • Amaretti Granules to top Product Code: DO.AMAG16

(for details of the above products, click on the links and paste the product code into the "Quick Search" box on our website)

Method for filling:

Put a pinch of Amaretti Granules in each cup to cover base.
Warm caramel to soften and pipe into cups just under half way (do not allow caramel to become too hot as this could melt the cups )
Allow to cool for about 10 mins.
Cut and soften the Cryst-o-fil Blanc in the microwave (set to half power) for a 10 second burst until it softens. Aiming for around 26-27 degrees C. DO NOT TAKE ABOVE 28 Degrees C.
Add approx 4 drops of banana flavouring, pipe approx 2mm into each cup and allow to cool for around 5-10 mins.

Method for Topping

Cut and soften the Cryst-o-fil Blanc in the microwave (set to half power) for a 10 second burst until it softens, then smooth with a whisk. Add already melted white chocolate.
Pipe toping using a star shaped nozzle and sprinkle with the amaretti granules.

Pina Colada Cups

Makes approx 30

Ingredients for Filling :

  • Dark Chocolate Snobinette Cups Product Code: CP.SNOB270
  • Base Krem 250g Product Code: BC.BAS5
  • Pineapple Driedoppel 20g Product Code: D.PIN1
  • Rum 10g Product Code: AL.RUM542

Ingredients for Topping:

  • Cry st-o-fil Blanc 250g Product Code: B.CRYW4x3
  • White Chocolate 30g Product Code: BC.W22.5
  • Desiccated coconut 10-15g Product Code: N.COCD1
  • Pineapple pieces to top

(for details of the above products, click on the links and paste the product code into the "Quick Search" box on our website)

Method for Filling

Warm the Base Krem very slightly in a microwave (set to half power ) 10 second burst until it softens. DO NOT TAKE ABOVE 28 Degrees C.
Mix in the pineapple and rum. Pipe into cups just over half way up and allow to cool for about 10 mins.

Method for Topping:

Cut and soften the Cryst-o-fil Blanc in the microwave (set to half power and do not allow to go above 28 degrees c) for a 10 second burst until it softens, then smooth with a whisk. Add already melted white chocolate and desiccated coconut.
Pipe topping using a star shaped nozzle and finish with pineapple pieces.

   
         
     
     
   

HB Ingredients
Cocoa House, 15, The Cliffe Industrial Estate, Lewes, East Sussex. BN8 6JL.
Sales order hot-line:+44(0)844 32 44 499
Enquiries:+44(0)845 88 00 799 Fax:+44(0)845 88 00 833