Whisky Bombon.

Ganache de Whisky

Ingredients

  • 645g.
  • Ébano 52%
  • 500g.
  • 35% M.G. Cream
  • 50g.
  • Inverted sugar
  • 100g.
  • Butter
  • 100g.
  • Whisky

Elaboration

Boil the cream and Inverted sugar e pour over the Ébano chocolat. Add the licour and butter when the mix will be at 40ºC. Mix with hand blender.

Assembly and Finishing

    1.Cover the moulds with a fine layer of tempered Wengué and leave to harden.

    2.Fill the moulds with the whisky ganache and to cool overnight (10-14 hours). Cover.

    3.Unmold the bonbon.

Recipes

Tartlet Nooki Leche and Crème Brûlée

Read more

Quark & Mango Mousse

Read more

Origins Truffles.

Read more

Kola and Peta Zetas Bar.

Read more

Want to find out more?

Please send us your enquiries through our contact form.