Diplomatico Venezuelan Rum Chocolates by Lauden Chocolate


A fabulous Venezuelan dark golden rum, distilled from molasses in a copper pot before 12 years of ageing is a base for these delicious bon bons. This rich, sweet and fruity rum is beautifully paired with Cacao Barry Zephyr chocolate.

400 g Cacao Barry Zephyr White chocolate
95 g Double cream
13.5 g unsalted butter
1 g salt
2 vanilla pods
63.5 g Diplomatico Venezuelan Rum

Make a ganache with all the ingredients, at the end add the Rum and emulsify.
Use Cacao Barry Alto el Sol for making the chocolate shell mould.