Merry Christmas! With "Mulled Wine Chocolates" from Yauatcha recipe
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 dark choocolate 66%
- 80g Cacao Barry Alunga milk chocolate 41%
- 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
- 200g Cacao Barry Excellence dark chocolate 64%
- 150g Cocoa butter
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.
Comments