Since I mixed the alcohol with the cold mixture, the coffee creams had a faint smell and taste of whisky. Combined with a really dark chocolate, the flavour was amazing!

Boil until the syrup reaches 114C and then pour straight into heatproof bowl and add the coffee extract or flavouring. Just be sure to pop another box in your online basket before you have the last one! We deliver across the UK and the Channel Islands so add them to your wishlist today! Storing fondant creams is the same as storing any other chocolate, – best in a cool cupboard out of direct sunlight, where the temperature doesn’t fluctuate. 18 Celsius is ideal temperature for storing chocolate, but it’s more important that the temperature doesn’t go up or down too much.

They are usually dipped in chocolate and sold as traditional confectionery. Traditional flavours also include violet or rose. Measure out all the ingredients using a digital scales or use cups and spoons making sure that they are only filled to the level (not heaped). Add the caster sugar into a small to medium size saucepan and add the liquid glucose, cream of tartar, pinch of fine salt and the water.

I guess when you are spoiled with delicious chocolate most of your life, the idea of eating a lump of flavoured fondant is not that exciting! But, I’m happy to say, I was totally wrong! In November 2021, Quality Street asked the nation what their favourite retro sweet was. It was revealed that Coffee Creme was the number one most-loved retro sweet. The sweet gained 39% of the vote. If you are not familiar with this technique, then you can follow my easy version of chocolate tempering, without having to worry about the chocolate melting temperature. You can also temper chocolate with cocoa butter, but for now we will follow the simplified version.Caster sugar from cane sugar is better than beet sugar, but don’t worry too much if you can’t get hold of it. In the UK, pretty much all the supermarket’s sugar is UK grown, which means it’s from beet. It’s also dairy free, so there’s no need to worry about the presence of egg, or milk powder, whole milk powder or any other form of milk.

Nobody really knows when the fondant at the heart of Whitakers coffee creams was first made, but it is generally thought it emerged in France in the mid-19th century, when bakers had access to lots of refined, granulated sugar.At this point, the mixture might be still very hot (especially in the middle), so wear catering/plastic gloves, or be very careful when you knead the syrup. Keep the fondant creams in cool place (not in the fridge) in an airtight box (or tin or paper box) and separate each layer with baking parchment to make sure that the chocolate covering doesn’t get scoffed.