Seed and Bean Tangerine Milk Chocolate // Marshmallow teacakes

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You may remember my post last week for raspberry and white chocolate friands, using the wonderful Seed & Bean’s Creamy Raspberry white chocolate. Well this week, I’m baking with their rich tangerine milk chocolate.
I think this is the flavour I was most looking forward to trying – orange and chocolate is one of my dad’s favourite combinations (maybe because he’s called Terry) and it always reminds me of being little and sneaking one more segment of chocolate from his stash.
The richness of Seed and Bean’s milk chocolate helps to bring out the warm tangerine flavour, while still staying milky and light. Although this may possibly be seen as a wintery flavour, it really does taste delicious in spring too, with the citrus notes really brightening up the chocolate.
I’ve been wanting to test out these teacakes for a while as I’ve been writing a recipe based around it for a project I’m currently working on, and I loved the idea of the orange cutting through the fluffy meringue. I added a drop of orange essence to the biscuit too, and with the wholemeal flour, it gives a really nutty edge.
Please don’t be daunted by the fact I’ve tempered the chocolate – it’s really easier than it sounds. You do need to have a thermometer for this method though, but if you don’t it’s not essential. Just leave the chocolate to cool and thicken for about ten minutes before you line your moulds, as you can’t work with the chocolate when it’s too runny.
Tempering helps to alter the molecular structure of the chocolate so that it will still retain it’s shine and still snap after being moulded. You need to make sure you don’t put it in the fridge as it will loose it’s shine, but the moulds should set in a cool room after half an hour or so. I’ve used Leiths Baking Bible for a few tips here.

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To make 6 marshmallow teacakes, you will need:

 

6x tea cake silicone moulds, available from Lakeland

 

300g Seed and Bean Tangerine rich milk chocolate
50g wholemeal flour
50g plain flour
pinch salt
½ tsp baking powder
25g caster sugar
25g butter
1 tbsp milk
1/4 tsp orange extract/juice (optional)
3  eggs, whites only
150g caster sugar
6 tsp golden syrup
½ tsp vanilla paste/essence/seeds of half a vanilla pod

 

Start by tempering your chocolate. Melt half of your chocolate in a glass bowl over a pan of simmering water, stirring until the temperature reaches 45 degrees C. Remove the bowl and place into a sink of cold water which should come about 1/4 of the way up the side of the bowl. Keep stirring until the chocolate thickens and reaches 25 degrees C. (These temperatures are specifically for milk chocolate tempering. If you decide to use dark chocolate, raise both temps by 2 degrees C.) Remove the bowl from the sink and line your moulds. Use a teaspoon to spread the chocolate around in a thin, even layer. Set aside to harden, but do not refrigerate.
Preheat the oven to 170 degrees C.
To make the biscuits, combine the flours, salt, baking powder, caster sugar, and butter in a small bowl and rub together using your hands. Add the milk and orange extract/juice if using, and bring together to form a ball. Roll out the dough on a floured work surface and cut 6 biscuits to fit the top of your moulds – I found a jam jar lid was the perfect size for mine. They need to be about 5mm thick. Place on a flat baking tray lined with baking parchment and refrigerate for ten minutes. Remove, and place in the oven for 12 minutes. They need to be quite hard as they will form the base of the cakes. Remove and place on a wire rack to cool.
Melt the rest of your chocolate (don’t bother tempering this as it wont be seen, you can do it in the microwave: 1 min, stirring every 20 seconds). Dip your cooled biscuits in the chocolate and spread with a palette knife. Leave to harden in the fridge. Keep the rest of your melted chocolate for later.
To make the marshmallow, place the egg whites, caster sugar, golden syrup and vanilla paste into a large glass bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Beat with an electric whisk on high for 7 minutes, until it forms stiff peaks. Place into an icing bag and snip off the end.
To assemble, pipe the marshmallow into the chocolate lined moulds just up to the top. Place a chocolate biscuit on top of each, then use the rest of the melted chocolate to smooth over the join using a palette knife. Leave to set for about 1 hour, then very carefully pop out, making sure you doing get finger prints on the chocolate domes.

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3 comments

    • Thanks! Nope it’s more like marshmallow fluff than naked marshmallow, cooked over a bian marie. These were made about an hour before the photos so they’ll be more solid the longer you leave them, but I prefer it like this!


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