Coffee Star Anise Meltaways are so delicious! I’ve been so focused on advanced desserts, and recipe development for those, that I tend to forget about my more simple chocolate recipes and how extraordinary they are. The flavour combo in these Coffee Star Anise Meltaways is one of my favs. You might like to have a look in the Flavor Bible and come up with a combo that sets your heart alight or try this one first and tweak from there. I also have a couple more recipes like this one on my site that you might like to try – Coffee Thyme Meltaways and Calvados Meltaways.
Coffee Star Anise Meltaways
Coffee Star Anise Melt
- 40g coconut oil melted
- 55g cacao butter melted
- 40g roasted almond butter or raw if desired
- 30g cacao or cocoa powder
- 75g ( ⅓ cup ) coconut sugar powdered
- 3 drops star anise essential oil
- 1 tsp tamari
- 35g-45g espresso hot or warm
Enrobing and Garnish
- 200g chocolate, melted and in temper
- 1 tsp Sosa silver powder optional
- 2 tsp vodka
Coffee Star Anise Melts
- In high speed blender combine all ingredients, except espresso, and blend on low speed just to combine.
- With the blender running on low/medium, drizzle in the espresso until you achieve a silky smooth caramel.
- Pour the caramel into a silicone mould of your choice ( I used this one ) and pop in the fridge to cool and begin to set - about 15 mins - then into the freezer for 2-4 hours or until set firm.
- Pop the caramels out of the mould and cut in half, if needed. Put in the fridge on a greaseproof paper lined tray whilst you prep the chocolate.
Enrobing and Garnish
- Temper the chocolate. Click here to learn how to make your own chocolate and temper it.
- Enrobe one by one and place on prepared sheet lined with greaseproof.
- Pipe a small round of chocolate on top of each chocolate, do 3 at a time until you get comfy with it.
- Spray the stamp you're using with freeze spray and stamp the three chocolates. Continue until all are done.
- Mix together the silver powder and vodka in a small bowl and, using a small paint brush, splatter the chocolates with silver.
- Place the tray in the fridge to set fully. Serve at room temp for the nicest consistency on the caramel.
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