This beautifully balanced combination of dark and milk chocolates features a spirited kick of whiskey.This beautifully balanced combination of dark and milk chocolates features a spirited kick of whiskey.
- Shelf life:
- 3 Weeks
- Conservation:
- Between 8ºC - 16ºC (46ºF - 60ºF)
Containing: 1 Component
Preparation
Ingredients: Preparation
-
150 gHeavy cream
-
25 gglucose
-
50 gbutter
-
40 gWhisky
-
25 gLiquid sorbitol 33%
Preparation: Preparation
- Combine cream, glucose and butter. Heat to 80˚C (176˚F).
- Pour half of liquid over Van Leer Kenosha Milk Chocolate 33% and Van Leer Tulsa Dark Chocolate 55% in food processor and mix to create emulsion.
- Add second half of liquid. Mix again.
- Add whiskey and liquid sorbitol. Mix well. Let set to piping consistency.
- Pipe into truffle shape.
- Roll into crystallized dark chocolate and then into sifted cocoa powder.
View tools
- Cooktop
- Saucepan
- Stamp (s)
- Metal Tray
- Scissors
- Rolling pin
- Bowl (s)
- Food processor or immersion blender
- Piping bag with tip
- Guitar sheets or silicone mat
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