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

• 1kg  Cacao Barry Excellence dark chocolate 64%

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.