Elegant Violet Chocolates with Candied Violets

Delight in the sophisticated allure of these Violet Chocolates - exquisite treats that combine smooth, tempered milk chocolate with a subtle violet filling and a stunning candied violet garnish.

 

 

These are perfect for gifting or indulging on a special occasion, these confections bring just the right hint of floral elegance without being overly perfumed. For more floral recipes, try this rose white chocolate mousse, lavender bee's knees, or elderflower lemon sorbet. 

 

Why you'll love this recipe

 

These violet chocolates are inspired by traditional English confections, more specifically Fortnum & Mason's violet cream chocolates.

 

However - I thought they could be made just as well at home (and I still think so!), so this will save you the excuse to go to London (sorry), but also your money on expensive chocolate that you can make better yourself. Yes, I said it. And no, I'm not taking it back.

 

These violet milk chocolates transform ordinary chocolate into a work of art - don't you think?

 

The secret lies in a delicately balanced violet cream made from powdered sugar, lemon zest, and creme de Violette, paired with the luxurious texture of tempered milk chocolate.

 

The pièce de résistance is the candied violet topping, which adds a crisp, brittle finish and a visually captivating touch. Each chocolate is thus crowned with a perfectly set, shimmering garnish that exudes both beauty and flavor.

 

 

Sounds fancy, but it's not that difficult! 

 

Ingredients

 

Violet filling:

• Powdered sugar - Serves as the base for the violet filling, providing sweetness and structure. It blends easily with the other filling ingredients for a smooth texture.
• Lemon zest - Adds a bright, citrusy note that balances the floral flavor of the violet and cuts through the richness of the chocolate and sugar.
• Creme de Violette - Imparts the distinct, subtle violet flavor. It's the star ingredient in the filling, giving the chocolates their signature aromatic profile.
• Violet food coloring (optional) - just for the visual appeal.

 

The chocolate shell:

• High-quality milk chocolate - Forms the luxurious shell of the chocolates. Tempering ensures the chocolate is smooth, glossy, and has a satisfying snap when bitten into.

 

 

Candied violets:

• Fresh violet flowers - to be candied. Provide a decorative and flavorful topping. The candied finish offers a slight crunch and a concentrated violet note that complements the creamy filling.
• Egg white - For a thin, even coating. So that the sugar sticks to the petals.
• Fine sugar - When the egg-white-coated violets are dipped in sugar, the sugar forms a brittle crust as it dries, enhancing both texture and sweetness.

 

 

Instructions

 

The candied violets need to be made at least a day in advance, to make sure they get the right consistency. 

 

Step 1: Prepare the candied violets

1. Brush the violets: Lightly brush each fresh violet flower with a thin, even layer of egg white. Ensure the coating is complete but not too thick, as a thin layer will dry to perfect brittleness.
2. Sugar dip: Immediately dip each brushed violet into a dish of fine sugar until fully coated.
3. Dry the petals: Arrange the sugared violets on a parchment-lined tray. Allow them to dry in a cool, dry place for about 30 hours, or until the sugar coating becomes brittle. Set aside the candied violets once fully dried.
4. Break up the flowers: Break them into smaller pieces so they fit on one chocolate.

 

 

Step 2: Prepare the violet filling

1. Combine all ingredients: In a bowl, mix powdered sugar with lemon zest. Stir in creme de Violette until desired consistency. If desired, add a few drops of violet food coloring to enhance the hue.
2. Mix until smooth; adjust the consistency by adding a little more creme de Violette if needed (8).

 

Step 3: Form the chocolate shells

1. Temper the milk chocolate: Melt and temper* the milk chocolate until it is smooth and glossy (5-6).
2. Mold the shells: Pour a thin layer of the tempered chocolate into your chosen molds (silicone or plastic), using a small spoon or a funnel to cover the entire inner surface without filling them completely (7).
3. Set: Allow the chocolate to set completely in the molds. I place them in the refrigerator for at least 30 minutes.

 

 

* Read Recipe FAQs for how to temper chocolate.

 

Step 4: Assemble the Chocolates

1. Fill: Spoon a small dollop of the violet filling into each chocolate shell (9). 
2. Make the bottom: For the bottom of the chocolates (now the top), cover them in melted chocolate. Let them chill completely in the refrigerator - at least one hour.
3. Unmold: Pop the chocolates out from the molds.
4. Melt: Add a tiny bit of melted chocolate on top of each chocolate shell (10). 
5. Garnish: Immediately and carefully place one candied violet on top of the chocolates (where the melted chocolate is) (11).
6. Dry: Now they can be eaten right away but let them dry for another 30 minutes before adding them to a container or chocolate box.

 

 

Substitutions

 

Violet flavor: If creme de Violette is unavailable, you can use violet syrup or a few drops of violet essence - adjust the amount to balance the sweetness. If nothing violet is available, you can choose other edible flowers (like elderflower, rose, lavender). Then I'd garnish with those flowers instead as well.

 

Chocolate choice: While milk chocolate is used here for its creamy sweetness, feel free to experiment with dark or white chocolate to create a different flavor profile. Remember they need different temperatures for tempering. 

 

Garnish: Try using candied rose petals or other edible flowers if violet flavor isn't your preference. However, then I would also swap the creme de Violette with a rose syrup or liqueur for example.

 

Variations

 

• Extra floral: Enhance the violet taste by slightly increasing the creme de violette in the filling. However, it may be better to use essences or extracts so that the filling doesn't get too runny.
• Textured coating: Mix finely ground nuts with the sugar dip for a crunchy variation on the candied topping. Keep in mind this will also alter the overall flavor.
• Layered look: Create multi-layered chocolates by alternating layers of violet filling and a chocolate filling for a marbled effect inside the chocolate.

 

 

Equipment

 

• Chocolate molds: Silicone molds to shape the chocolates. I once tried metal molds, which was an utter disaster as I couldn't pop the chocolates out. Do not recommend.
• Microwave or double boiler: For melting and tempering the milk chocolate. By double-boiler I mean a small saucepan and a larger glass bowl to fit on top of it.
• Small brush: To apply a thin layer of egg white onto the violets.
• Funnel or spoon: For evenly distributing the chocolate into the molds.
• Parchment paper and tray: For drying the candied violets.

 

Storage

 

Store the finished chocolates in an airtight container at room temperature if properly tempered.

 

If your environment is warm, refrigerate them, but let them come to room temperature before serving to preserve the texture.

 

These confections are best enjoyed within 1-2 weeks of preparation for optimal flavor and texture.

 

The candied flowers typically last about 2-3 weeks when stored in an airtight container in a cool, dry place. The keyword is dry. 

 

 

Expert tips

 

• Prepare candied violets first: Ensure the candied violets are fully dried and brittle before assembling the chocolates for the best texture and appearance. Make sure each violet piece is a good size for the confections.
• Thin coating: Apply a very thin layer of egg white to avoid a sticky, soft sugar coating. This will result in some trial and error, so make sure you make more violet petals than you need.
• Temperature control: Accurate tempering of the milk chocolate is crucial for a glossy finish and satisfying snap. See under recipe FAQs.
• Patience: Allow each component to set fully before moving to the next step to ensure a professional-quality result. Patience is a virtue.
• Make it a box of chocolates with some (or all) of my other chocolate recipes:
  • Coffee White Chocolate Belgian Pralines
  • Orange Chocolate Fudge
  • Soft German Hazelnut Nougat Pralines
  • Salted Caramel Filled Milk Chocolates
  • Raspberry Filled White Chocolates
  • Peppermint Filled Dark Chocolates
  • Almond Crunch Milk Chocolates
  • Dreamy Chocolate Coffee Truffles
  • Peppermint Cream Cheese Filled Truffles
  • Baileys Eggnog Truffles

 

 

Recipe FAQs

Now imagine sitting in an English garden full of blossoming flowers with a cute white dress or linen shirt, barefoot, sipping champagne and nibbling on these violet chocolates. This is your excuse to travel to the English countryside instead of London.

Enjoy!

 

 

Did you like this recipe? Here are more chocolates I think you would like:

I'd love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don't forget to Pin it for later! To make sure you're never missing another recipe, please feel free to subscribe to my newsletter. 

 

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