Prohibition 1920

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.

Recipe

Created by
  • Jérôme Landrieu - Cacao Barry Ambassador
  1. Vanilla Whisky ganache
  2. Buckwheat pecan praliné base
  3. Buckwheat pecan praliné
  4. Finishing

Vanilla Whisky ganache

ingredients preparation
  • 113g
    water
  • 50g
    buckwheat honey
  • 13g
    glucose DE 60
  • 23g
    dextrose
  • 1pod(s)
    vanilla bean
  • 316g
    CHM-Q41ALUN
  • 60g
    dry butter
  • 45g
    Basil Hayden whisky

Heat the water, Madagascar vanilla and sugars to 70ºC.
Pour over the chocolate and butter.
Blend with burr mixer.
Add the whisky and burr mix again.
Cast at 29ºC.

Buckwheat pecan praliné base

ingredients preparation
  • 100g
    water
  • 350g
    sugar
  • 25g
    sorbitol
  • 80g
    glucose syrup
  • 1pod(s)
    vanilla bean
  • 1g
    salt
  • 625g
    pecan nuts
  • 130g
    buckwheat
  • 20g
    0% fat powdered milk

Heat the water and sugars to 118ºC.
Add the pecans and caramelize.
Add the salt and buckwheat.
Once caramelized, pour on a silicone mat to cool.
Blend and add the milk powder in Blixer.

Buckwheat pecan praliné

ingredients preparation
  • 75g
    CHM-P35LBAR
  • 62g
    cocoa butter
  • 75g
    BIG-PF-1BO

Grind the buckwheat pecan praliné base. Set aside.
Melt the chocolate and cocoa butter to 45ºC.
Pour over the chocolate and cocoa butter   on the buckwheat pecan praliné base  and crystallize to 33ºC. Add the crystallized cocoa butter from Magic Temper machine. Test the crystallization.
Once perfectly crystallized, add the Pailleté Feuilletine and cast.

Finishing

ingredients preparation
  • Q.S.
    black paint (cocoa butter and black colouring)
  • Q.S.
    brown paint
  • Q.S.
    CHM-P35LBAR

Spray a layer with the black pastry gun in a mould in shape of a log.
Before cristalization run over your finger with a disposable glove.
Leave to fully cristalize. Spray a layer with the brown pastry gun (cocoa butter orange and brown coloring + gold powder).
Temper Lactée Barry milk chocolate couverture dark chocolate and mould thinly.

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