John Myers
Chocolate Square with Spiced Speculoos
The perfect chocolate square with spiced speculoos recipe with a picture and simple step-by-step instructions.
Coating for the chocolate square
- 100 g Couverture whole milk
- 175 ml Cream
- 80 g Butter
- 0,25 tube Taste of rum
- 0,25 tube Aroma butter-vanilla
- Spiced speculoos
- 60 g Dark chocolate for the coating; Ganache
- 50 g Nut nougat
- First the cream is warmed up but not boiled! The two couvertures are melted in it, stirring constantly. Everything at the lowest level of the stove. Add the butter in 3 portions one after the other and these must be completely melted. Then instill the aroma. Stir
- You need a small, rectangular baking pan measuring approx. 18 x 9 cm. In it they lay out cling film. Now drizzle in a layer of chocolate with a spoon, place the speculoos on top, then again chocolate and speculoos, a total of 4 layers. Now put the mold in the refrigerator for at least 4 hours, or better overnight. You can then cut slices of it and serve with orange slices or kiwi fruit.
- After you have cooled the chocolate box, you notice that the whole block has such uncomfortable external pressure points after removing it with the cling film. So that the product now makes a good “shape” on your coffee table, I suggest adding a ganache (coating) to the whole thing.
- To do this, put the two ingredients in a small porcelain or ceramic bowl and put them in the microwave. At full load, first set 30 seconds and after checking that the mass is not yet ready to be mixed, put another 20 seconds into the micro. Use a tea or wine thermometer to determine the temperature close to mixing, no higher than 36 °. Then you can apply the mass with a spoon or knife. Let cool down normally.
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