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
Heat the water, Madagascar vanilla and sugars to 70ºC.
Buckwheat pecan praliné base
Heat the water and sugars to 118ºC.
Buckwheat pecan praliné
Grind the buckwheat pecan praliné base. Set aside.
Spray a layer with the black pastry gun in a mould in shape of a log.