Prohibition 1920
- Level:
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Medium
NY Borough: The Bronx Buckwheat Honey /15 Years old American Whiskey and Alunga™ milk chocolate ganache /Pecans and Roasted Buckwheat Praline. Chocolate used: Alunga™ milk chocolate 41%. Flavors: Buckwheat Honey /15 Years old American Whiskey and Alunga™ milk chocolate ganache /Pecans and Roasted Buckwheat Praline. Inspirations: For the 50 Best event I created a Whisky Pecan Chocolate Bonbon. I was really inspired by the American prohibition era. If I could travel back in time, this would be the time period I would love to go to. During this time it was illegal to manufacture, transport and sell intoxicating liquors. There is something very intriguing to me about bootlegging, speakeasies and gangsters and I wanted to play with this idea and the flavor of whisky.
Vanilla Whisky ganache
Used products: Vanilla Whisky ganache
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113 gwater
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50 gbuckwheat honey
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13 gglucose DE 60
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23 gdextrose
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1 pod(s)vanilla bean
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316 g
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60 gdry butter
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45 gBasil Hayden whisky
Preparation: Vanilla Whisky ganache
Heat the water, Madagascar vanilla and sugars to 70ºC.
Pour over the chocolate and butter.
Blend with burr mixer.
Add the whisky and burr mix again.
Cast at 29ºC.
Buckwheat pecan praliné base
Used products: Buckwheat pecan praliné base
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100 gwater
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350 gsugar
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25 gsorbitol
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80 gglucose syrup
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1 pod(s)vanilla bean
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1 gsalt
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625 gpecan nuts
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130 gbuckwheat
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20 g0% fat powdered milk
Preparation: Buckwheat pecan praliné base
Heat the water and sugars to 118ºC.
Add the pecans and caramelize.
Add the salt and buckwheat.
Once caramelized, pour on a silicone mat to cool.
Blend and add the milk powder in Blixer.
Buckwheat pecan praliné
Used products: Buckwheat pecan praliné
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62 gcocoa butter
Preparation: Buckwheat pecan praliné
Grind the buckwheat pecan praliné base. Set aside.
Melt the chocolate and cocoa butter to 45ºC.
Pour over the chocolate and cocoa butter on the buckwheat pecan praliné base and crystallize to 33ºC. Add the crystallized cocoa butter from Magic Temper machine. Test the crystallization.
Once perfectly crystallized, add the Pailleté Feuilletine and cast.
Finishing
Used products: Finishing
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Q.S.black paint (cocoa butter and black colouring)
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Q.S.brown paint
Preparation: Finishing
Spray a layer with the black pastry gun in a mould in shape of a log.
Before cristalization run over your finger with a disposable glove.
Leave to fully cristalize. Spray a layer with the brown pastry gun (cocoa butter orange and brown coloring + gold powder).
Temper Lactée Barry milk chocolate couverture dark chocolate and mould thinly.
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