Original creation by
Jean-Michel PERRUCHON,
Meilleur Ouvrier de France Pâtissier
Ecole Bellouet Conseil, Paris, France
OLD FASHIONED CHOCOLATE
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Chef :
Brand
Quantity :
Recipe for about 48 candies in ø 3 cm half spheres
MOULDED CHOCOLATE WITH OLD FASHION COCKTAIL GANACHE
IN ADVANCE
Ingredients
No ingredients.
Step
Decorate the bottom of the chocolate moulds with crystallised
dark chocolate. Then top with crystallised milk chocolate
couverture to create the chocolate shell.
MOUNT GAY® GANACHE
Ingredients
120 g single cream (35% fat)
55 g honey
1 g Fleur de sel
2 g orange zest
20 g crystallized sorbitol
20 g glucose DE 60
45 g milk couverture chocolate 36%
140 g dark couverture chocolate 66%
20 g cocoa butter
25 g butter
30 g Mount Gay® rum 55%
Total weight: 478 g
Step
Heat the cream, honey, Fleur de sel, orange zest, sorbitol and
glucose.
Pour over the chocolates, mix. Add the butters and blend to a
perfect emulsion.
Finally add the Mount Gay® rum, continuing to blend to obtain
a fine emulsion.
Poach the ganache into ½ spheres previously molded with
crystallized milk chocolate couverture.
Leave to crystallize overnight, then close the candies with
crystallized milk chocolate couverture.
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