Jubilee inspired chocolates: Peanut butter and jelly



  • Combine the sugar and pectin, heat the raspberry puree and glucose to 85°C then add the sugar  pectin blend.
  • Bring to the boil then heat to 106°C. Cover and cool.
  • Once cooled, pipe into moulds lined with Belcolade PNG to fill one third.
  • Combine the cream, peanut butter and invert syrup, bring to the boil.
  • Pour over the chocolate and emulsify with a stick blender.
  • When the ganache reaches 25°C pipe over the raspberry gel and allow to crystalize for 12 hours before backing off.

Peanut butter and jelly chocolates

M&Ms and Reese’s brought US inspired nutty chocolates and confectionery to the UK during the 80s and 90s. Our love for peanut butter in the UK has only increased over the years. Echoing a classic peanut butter and jam sandwich, the sharpness of the raspberry in these chocolates’ cuts through the peanut butter perfectly. We’ve use Belcolade Papua New Guinea Single Origin chocolate so the roasted flavours of hazelnut with notes of both fresh and dried fruit complement the filling.


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