Recipe: Candied Kumquat Chocolate Cups, Vegan, Allergen-Free

What to do with candied kumquats once you have them? Make candied kumquat chocolate cups of course.

If you’re on Instagram, look at my stories to see how I made these.

Recipe Notes:

Because the chocolate isn’t tempered they will need to stay in the fridge or freezer until you’re ready to eat them or otherwise they will get melty.

I made these in a small batch, just 6 candies at a time, because if I made more, I’d eat more. Feel free to scale up and melt the whole bag of chocolate and go crazy!

I used this candied kumquats recipe – make ahead and keep the kumquats in the fridge.

I used Enjoy Life baking 69% chocolate, yum for this as it’s semi-sweet.

I sprinkled a tiny bit of coarse Kosher salt on top, adds a layer of complexity.

How to melt chocolate.

What you need: teaspoons, baking sheet, mini-muffin cups.

Recipe: Candied Kumquat Chocolate Cups, Vegan, Allergen-Free

Ingredients:

½ cup baking chocolate, melted

6 mini-muffin cups

1 Tablespoon of candied kumquats, with sauce, chopped fine  (chop more if you need to)

3 kumquat halves, quartered for decoration

Kosher salt for decoration

Directions:

Spoon 1 teaspoon of melted chocolate into each mini-muffin cup and smooth the melted chocolate up the sides of the cup with back of the teaspoon. Place into the freezer for 5 minutes. Once chilled, scoop 1/2 teaspoon of chopped candied kumquat into the chocolate cups. Then top with a teaspoon each cup of the remaining melted chocolate to cover the caramel. Sprinkle on salt whilst chocolate is still melted. Pop into the freezer until chilled.

 

Serve immediately or once chilled, place candied into a Tupperware with a top and keep in freezer until ready to eat.