250 g dark couverture chocolate 64%
250 g butter
175 g eggs
200 g caster sugar
2 g salt
100 g flour T 55
2 g baking powder
130 g chopped roasted pecans
Total weight: 1109 g
Step
Melt the couverture chocolate to 45°C, add the softened
butter. Beat the eggs with the sugar and salt. Incorporate the
chocolate and butter mix (melted at around 25°C), add the
sifted flour with the baking powder and finally the chopped
pecans, lightly toasted. Pour the sponge into a frame of 28 x 35 x
4.5 cm, smooth with a spatula. Bake in ventilated oven to 160°C
for about 20 minutes.
2. MOUNT GAY® HONEY GANACHE
Ingredients
150 g whipping cream
50 g milk
100 g honey
2 g salt
175 g dark couverture chocolate 64%
175 g milk couverture chocolate 36 %
100 g softened butter
30 g Mount Gay® rum 55%
Total weight: 782 g
Step
In a saucepan, bring the whipping cream, milk, honey and salt
to a boil. Pour over the chocolates and mix. Add the softened
butter and the Mount Gay® rum. Mix again to obtain a nice
emulsion.
3. PECAN SPONGE
Ingredients
100 g softened butter
50 g dark chocolate couverture 70%
70 g icing sugar
200 g egg yolks
160 g egg whites
60 g caster sugar
170 g chopped roasted pecans
30 g flour
10 g cocoa powder
Total weight: 850 g
Step
With the paddle attachment, mix the softened butter with
the chocolate at 35°C. Gradually fold in the icing sugar, egg
yolks, sifted flour, then the egg whites beaten with the sugar,
cocoa powder and lightly toasted chopped pecans. Roll out the
biscuit in a 28 x 35 x 4.5 cm frame. Bake in a fan-assisted oven
at 180°C for around 14 minutes.
4. MOUNT GAY® SYRUP
Ingredients
75 g water
75 g honey
50 g Mount Gay® rum 55%
½ orange (zest)
5 g Angostura bitter
Total weight : 205 g
Step
Mix all the ingredients and boil. Strain and set aside.
5. MOUNT GAY® OLD FASHION CREAM
Ingredients
180 g whipping cream
50 g butter
½ vanilla pod
½ orange (zest)
160 g whole eggs
80 g caster sugar
45 g honey
50 g Mount Gay® rum 55%
35 g gelatin mass (5 g gelatin powder 200 blooms + 30 g water)
260 g whipped cream
8 g Angostura bitter
Total weight: 868 g
Step
In a saucepan, bring the whipping cream, butter, scraped vanilla
pod and orange zest to a boil. Pour over the mix : whole eggs,
caster sugar and honey. Cook at 90°C and mix. Cool quickly to
4°C. Add the melted gelatin, the Mount Gay® rum and Angostura
bitter. Cool down. Stir in the whipped cream. Use immediately
6. WHITE CHOCOLATE VELVET SPRAY
Ingredients
150 g cocoa butter
150 g ivory chocolate
Total weight : 300 g
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Place a brownie base in a 28 x 35 x 4.5 cm frame.
Pour the Mount Gay® honey ganache at 30°C.
Leave to cool slightly.
Place the pecan biscuit on top. Soak in Mount Gay® syrup.
Freeze.
Cover with Mount Gay® old fashion cream and smooth.
Freeze.
Remove the frame. Spray with white chocolate velvet.
Cut small cakes 10 cm long x 3 cm wide.
Decorate with caramel and pecan dots.
