Getting your coffee chocolates delivered to your house or a friend or loved one – even outside the UK – couldn’t be easier. You are, of course, welcome to use shop bought coffee essence, but I’ve made my own by mixing a couple of teaspoon of instant coffee granules with hot water. Icing sugar After more than 20 years, Quality Street fans can experience the indulgent coffee flavour fondant wrapped in dark chocolate in stores starting from 20th September at Waitrose.

Dip the coffee creams to fully cover and decorate with pieces of ground coffee, cocoa nibs or a drizzle of white chocolate. So imagine how disappointed we were, the last time we received a chocolate gift box, to find our favourite coffee flavour missing in action. Does Quality Street have chocolate coffee creams? To make your own coffee flavouring, use about 2 teaspoons of instant coffee granules with about 1 teaspoon (or little more) of boiling water. Stir to dissolve and add in about 2-4 teaspoons (depending on how strong you want your coffee creams to be). The word fondant comes from the French ‘fondre’ or to melt, and describes the key characteristic of the tempting coffee creams.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. If you’re planning on splashing out on this colourful product, thinking it has chocolate coffee creams nestled inside its pouches or tins, we’re sorry to say you’re going to be disappointed.

The coffee fondant creams mixture does need to rest ( to allow the sugar crystals to cure and mature), so I find it easier to make the fondant centre of the cream in the evening and then continue with the recipe the following morning. This will depend on the size of your coffee fondant creams, but if you use size slightly bigger than a sugared almonds or like a date size – slightly flattened, you will have approximately of 40-50 coffee creams with this recipe. Can I scale up or down this recipe?They also make the perfect gift for friends and family, and they can be kept cool in the fridge, or eaten as soon as they arrive – whatever you prefer, the choice is yours! If you don’t have a cutter or you want your coffee creams to be more round and domed, simply take a piece, roll it to a very small ball, flatten it gently and make it more of an oval shape. You can make your own flavours, like with the coffee granules or use good quality food essences or extracts. Depending on the quality of your flavour essences, you might need only 1 teaspoon of the flavouring instead of the 2 teaspoons that the recipe has. 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! But where do coffee cream chocolates come from, and are coffee flavoured chocolates as popular as they once were? Let’s take a closer look… A short history of dark chocolate coffee creams

Next Working Day Delivery is NOT available for delivery in the Scottish Highlands or any Off-Shore postcodes i.e Channel Islands, Northern Ireland, Isle of Man, Isle of Wight. If you leave the mixture to cool down too much, it will crumble and look very dry, when you get to the whisking step. Next step is to temper dark or milk chocolate. We do need to temper chocolate to make sure that our fondant creams look perfect and without any white streaks.

FREE delivery for orders over £60*

Doubling up this recipe is a little easier, but do bear in mind that you’ll need to adjust all of these (up!) We’ve made the traditional peppermint creams with fresh mint (and a bit of strong peppermint essence) and added a hint of gin. I’ve paired it with a 85% Madagascar single origin chocolate and the flavour was amazing! They are usually dipped in chocolate and sold as traditional confectionery. Traditional flavours also include violet or rose. 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! If you are thinking of doubling up the recipe quantity, you can make the fondant and keep it in the fridge (wrapped in clingfilm) for 1-2 days. This allows you to do this recipe in stages and you can do the shaping of the cream fondants and the chocolate dipping over a few days. Can fondant creams recipe be made in advance?