A sweet, smokey caramel that mingles with the warmth of whiskey-infused ganache, all encased in a whimsical Rudolph nose-shaped confection. This delightful treat is a feast for the senses, and certain to bring some festive cheer to the holiday season.
240g cream 35%
5g Sea salt
Heat the cream and butter.
Make a caramel with the sugar and glucose and add the cream & butter step by step. Add the salt and smoke flavour and cool down. Add to prepared moulds to fill half way.
340g cream 35%
20g Sosa sorbitol
55g glucose DE60
470g Belcolade Cacao Trace Milk Selection chocolate
50g Glen Turner whiskey
Heat the cream, sorbitol, and glucose to 85°C. Pour onto the Milk Selection chocolate and Ebony cocoa mass.
Blend with and stick blender to emulsify. When the ganache reaches 35°C add the butter and blend again then add the Whiskey and blend.
When the ganache reaches 30°C deposit into prepared moulds over the caramel layer.
Allow to crystalize over night before backing off.
Recipe courtesy of Belcolade