MOULDED CHOCOLATE WITH OLD FASHION COCKTAIL GANACHE
IN ADVANCE
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
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
No ingredients.
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.
