To 600 g: gross weight / net weight
136 g butter (82% fat content)
30 g honey
196 g flow T55
80 g almond powder
150 g muscovado sugar
9 g salt
Step
1) Mix all the ingredients together using the paddle
attachment to obtain a sandy textured mixture, until it is
completely smooth.
2) Strain through a sieve.
4) Place on a baking sheet and cook at 150°C for 15/20
minutes.
5) Keep in dry place for achieving the muscovado crispiness.
2. MUSCOVADO CRUNCHY
Ingredients
To 1 108 g: gross weight / 1 080 g: net weight
380 g milk chocolate 40%
150 g almond praline
30 g butter
412 g muscovado crumble
132 g caramel powder
4 g salt flower
Step
1) Melt the milk chocolate to 40/45°C.
2) Add the melted butter and the almond praline.
3) At the end add the muscovado crumble, the caramel
powder and the sal flower.
4) Roll out the paste to a thickness of 5 mm and keep to 4°C.
5) Cut according to your needs.
3. PORT CHARLOTTE® GANACHE
Ingredients
To 1 731 g: gross weight / 1 720 g: net weight
230 g whole milk
8 g milk powder 0%
230 g dry butter (84% flat content)
80 g inverted sugar
80 g glucose
100 g dextrose
3 g salt
900 g Ghana couverture chocolate (40% cocoa)
100 g Port Charlotte® whisky 50%
Step
1) Cook at 80°C the milk, the milk powder, the butter, the
inverted sugar, the glucose, the dextrose and the salt.
2) Pour the cooked mixture over the milk couverture to create
a ganache.
3) Mix, add the Port Charlotte® whisky, mix again and cool the
mixture to 28-29°C.
4) Fill the molds and leave to cristalise 24 h to 17°C.
4. PORT CHARLOTTE® SALT CARAMEL
Ingredients
To 1 932 g: gross weight / 1 600 g: net weight
720 g saccharose
720 g cream (35% fat content)
360 g glucose
80 g butter
12 g salf flower
40 g Port Charlotte® whisky
Step
1) Bring to a boil the cream and the glucose.
2) Simultaneous, make a dry caramel with saccharose.
3) Add butter, then hot glucose cream.
4) Cook at 105°C.
5) Add the salt flower and the Port Charlotte® whisky.
6) Mix all the ingredients together and store cool at 4°C.
5. BLACK SPRAY
Ingredients
To 1 130 g: gross weight / 1 120 g: net weight
1 000 g cocoa butter
60 g soluble red food colouring
40 g soluble blue food colouring
30 g soluble yellow food colouring
Step
1) Melt the cocoa butter to 40-45°C.
2) Add the colourings and mix.
3) Use between 26 and 28°C.
6. BRONZE SPRAY
Ingredients
To 428 g: gross weight / net weight
400 g cocoa butter
28 g bronze shimmering powder
Step
1) Melt the butter to 40-45°C.
2) Add the powder and mix.
3) Use between 26 and 28°C.
7. ASSEMBLY AND FINISHING
Ingredients
16 g of Por Charlotte® ganache
Muscovado crumble
9 g muscovado crunchy: 1,3 cm x 11 cm, thickness of 5 mm
5 g Port Charlotte® salt caramel
Black spray
Bronze spray
Black shell: Cacao Barry® round bar
