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- Boil the cream, the inverted sugar and the sorbitol.
- Place the chocolates into a tall recipient.
- Once the cream preparation is boiling, pour it onto the chocolates and mix using an immersion blender.
- Add the rum and continue blending until completely smooth.
- In the meantime, use a damp towel to attach a plastic sheet to the metal tray and re-move the air bubbles.
- Place the chablon onto the plastic sheet. Pour precrystallized dark chocolate onto it and spread the chocolate out evenly using an offset spatula.
- Scrape the excess chocolate off.
- Gently remove the chablon and let set at 18-20°C (64-68°F).
- Pour the liquor ganache onto a stainless steel tray and spread it out to cool it down and to precrystallize it. Continue until obtaining a good piping consistency.
- Transfer the ganache into a piping bag with an 8 mm (0.31”) piping tip and immediately pipe onto the chocolate discs.
- Let set at 18-20°C (64-68°F) until firm enough to be dipped.
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