Dark Chocolate Gold Muffin


Created by
  • Mark Tilling - Chocolate Academy Chef


Gold Muffins

Ingredients Preparation
  • 210ml
  • 75g

In a bowl mix the milk and eggs together

  • 52g
    caster sugar
  • 165g
    brown sugar
  • 200g
    plain flour
  • 3g
    baking powder
  • 3g
    bicarbonate of soda

In a mixer add the flour, caster sugar and brown sugar cocoa powder, baking powder, bicaronate od soda and mix.

Pour in the milk/egg mix and mix until incorporated.

  • 170g
    sunflower oil

Add the oil and gold chocolate.

Pipe the mixer evenly into 12 muffin cases.

Bake in the oven 170oc 20-25 min.

Gold Seal Stamps

Temper the gold chocolate and place into a piping bag.

Pipe 1cm round discs onto a sheet of silicone paper.

Freeze the wax seal stamp and push into the chocolate and set the chocolate.

Leave them to cool and set.

Dark Chocolate Gold Muffin

Ingredients Preparation

Place the caramel into a piping bag with a small star nozzle.

Pipe around 15g of the caramel directly into the centre of the muffin.

Place the crema into another piping bag with a Biscuit Nozzle.

Pipe ontop of the muffin leaving a hole in the top.

Fill this hole with the caramel and place a chocolate seal to one side.

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