Whisky barrel

If you prefer a warming tipple as winter approaches, we've got some wonderful chocolate whisky barrels to share with you. Samantha Rain has created these tangy treats using Grandes Distilleries Peureux's whisky alongside Sosa's smoke powder to achieve that authentic smoky taste this gunpowder season.

Whisky gel ingredients

stock syrup : 150g
water : 50g
Grandes Distilleries Pereux whiskey : 50g
Sosa gel crem cold : 18g

Whisky gel method

Blend all ingredients together.
Leave the gel to hydrate for a minimum of 30 minutes.
Blend again to obtain smooth and glossy gel.
Place in piping bag and pipe a layer into the bottom of each cavity.
Allow to sit for at least 1 hour to create a crust/skin.

Smoked ganache ingredients

35% cream : 165g
Sosa sorbitol : 10g
Sosa glucose de60 : 60g
Belcolade Cacao Trace 55% dark chocolate : 247g
butter : 17g
Sosa smoke powder : 2g

Smoked ganache method

Heat cream, glucose and sorbitol to 85c.
Pour over chocolate and blend to emulsify.
Cool to 35c and blend in the butter.
Once the ganache reaches 32c, place into a piping bag and pipe into shells leaving 2mm from the top.
Allow to crystallise fully (overnight or 8 hours) before capping.

Shell ingredients

deZaan crimson red cocoa powder to dust edges :
Chocolatree black cocoa butter :
Belcolade Cacao trace 55% dark chocolate : 1kg

Shell method

Temper the black cocoa butter and very randomly brush black into the barrel mould (you want it to resemble an old whisky barrel).
Temper the dark chocolate and create the shells (allow this to set up before piping the filling in).
Pipe in fillings and allow the ganache to crystallise (8 hours).
Cap the chocolates and turn out.
Dust the end in cocoa powder for an old effect.