Embrace the festivities with this delightful combination of caramelised milk chocolate filled with candied fruit encased by a panettone infused ganache. This unique take on the classic panettone flavour, delivered in tasty chocolate bars is sure to be a win throughout the season.
Panettone ganache
Ingredients375g cream, heat and infuse 100g Panettone 230g Panettone infusion 30g Sosa sorbitol 50g Grandes Distilleries Peureux, Cognac 550g Republica del cacao white chocolate 60g butter | MethodBring to the boil the cream, Sosa sorbitol and Sosa liquid glucose 60DE. Pour over the Republica del Cacao white chocolate and Belcolade cocoa butter. Blend the mixture to create an emulsion. Once the mixture has cooled to 35°C add the butter and Grandes Distilleries Peureux Cognac, and blend again until fully incorporated. Allow mixture to cool to 30°C before piping into shells. |
Assembly
IngredientsRepublica del Cacao caramelised milk chocolate Rainbow Dust rejuvenator spirit | MethodUse the Republica del Cacao caramelised milk chocolate to create the long shells. Pipe in the ganache. Dice the Cesarin chopped angelica, lemon peel and orange peel and place into cavity. Top the shell and leave to set. Blend the Rainbow Dust rose copper lustre and metallic golden sands lustre with the rejuvenator spirit to create a paste. Using a brush, smooth the lustre paste over the bars to your desired finish. |
