'Tis the season to infuse your delectable treats with the spirit of Christmas. Filled with Amaretto and cranberry or pannetone ganache, these twinkling Christmas light delights will bring the joy of the season to life in every bite.
Edible wire
Ingredients500g República del Cacao Ecuador Amazonia dark chocolate (75%) buttons |
MethodUse a thermomix or robot coupe to blend a small amount of chocolate at a time (it will blend to a powder then the heat from the blades will form it into a paste. Do not blend too far or it will melt and be hard to work. You need to work quickly and if it sets pop it back in and blend again). Quickly shape the wire into the desired form and leave to set. Make smaller spokes and attach on to wire. Once fully set, spray the whole thing with black cocoa butter. |
Amaretto and cranberry gel
Ingredients220g cranberry juice 30g stock syrup |
MethodBlend all ingredients except the amaretto together with a hand blender. Leave for a minimum of 30 minutes to allow to hydrate. Blend again to obtain a smooth and glossy gel. Add the amaretto. Place gel into piping bag and pipe a third of the way into each cavity. |
Pannetone Ganache
Ingredients60g pannetone 125g double cream 14g Sosa glucose de60 115g República del cacao Peru milk (38%) chocolate 20g unsalted butter |
MethodHeat the pannetone, cream, sorbitol and glucose to 85°C. Pour onto the chocolate and cocoa butter, and blend well to create an emulsion. Once the emulsion reaches 35°C, blend in the room temperature butter. Once the mixture has cooled to 29°C, pipe into the shells. Leave to crystallise overnight (8-12hours) before capping. |
Shell
IngredientsChocolatree yellow cocoa butter Chocolatree orange cocoa butter Chocolatree purple cocoa butter |
MethodTemper all the cocoa butters and spray the cavities (you can use masking tape to cover the other cavities whilst spraying). Once set, temper the chocolate and create the shells. Fill half way with cranberry and amaretto gel and leave for 30 minutes in the fridge to skin over. Fill the rest of the cavity with the pannetone ganache leaving 2mm from the top and leave to crystallise overnight. Cap the chocolates then once set, turn out and assemble them onto the chocolate wire. |
