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.
Smoked caramel
Ingredients240g cream 35% 100g butter 5g Sea salt |
MethodHeat 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. |
Whisky ganache
Ingredients340g cream 35% 20g Sosa sorbitol 55g glucose DE60 470g Belcolade Cacao Trace Milk Selection chocolate 75g Belcolade Cacao Trace Ebony cocoa mass 40g butter 50g Glen Turner whiskey |
MethodHeat 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
