Merry Christmas! With "Mulled Wine Chocolates" from Yauatcha recipe

Yauatcha’s mulled wine chocolates. Photo: Laura Lajh Prijatelj

Makes 70 pieces

  • Mulled wine
  • 500g Red wine
  • 100g Cherry puree
  • 50g cassis puree
  • 15g caster sugar
  • 50g orange juice
  • 1 Orange (zested)
  • 2 whole cinnamon stick
  • 2 whole star anise
  • 2 pinch ground nutmeg
  • 2 pinch ground clove
  • 1 pinch ground ginger

Method

Gently crush the cinnamon sticks and star anise. Place all the ingredients into a pan and bring to a gentle simmer. Allow to cool keeping the spices in to infuse.

Mulled wine ganache

  • 260g Mulled Wine (strained)
  • 70g Whipping Cream – Elle et Vire
  • 270g Cacao Barry Mexique
  • 80g Cacao Barry Alunga
  • 35g Trimoline
  • 90g Unsalted butter

Method

Place the chocolates with the trimoline into a thermomix jug. Place the mulled wine into a pan and bring to the boil, pour over the chocolates in the thermomix and place on a gentle speed. Place the whipping cream into a pan and bring to the boil, add into the thermomix and mix for 1 minute until a smooth ganache is formed. Gradually add in the softened butter and mix for 2-3 minutes until well emulsified.
Line a ½ gastro tray with cling film, pour the ganache into the tray and allow to set and crystallise overnight.

Brushing mix

Tempered for dipping

Prepare the brushing mix by melting together gently in the microwave. The next day, demould the ganache and place onto a chopping board. Cut into 22mm squares. Temper the Excellence and dip in the squares of ganache, top with a festive transfer.