Lapsang Souchong Black Tea and Whisky Bonbon by Ramon Morató

We owe you two of Ramon’s recipes from UK & Ireland preselections for World Chocolate Masters. Here is one of them.

Photo: Ivan Raga

Photo: Ivan Raga

Ingredients for approximately 8 “Berlingot” moulds

230 g Water infusion of Lapsang Souchong smoked tea

2 g  Milk protein

100 g Benromach Organic Scotch Whisky 43% ABV

80 g Invert sugar

80 g DE 44 glucose syrup

100 g Dextrose

3 g Salt

900 g Origine Ghana milk chocolate couverture 40.5% cocoa

230 g Anhydrous milk fat

  1. Prepare a hot infusion of 500 g of water and 45 g of Lapsang Souchong smoked tea. Filter after 4 minutes.
  2. Mix the milk protein in the infusion once cooled, add the whisky, the sugars and the salt.
  3. Pour over the mixture of couverture and anhydrous milk fat, previously melted at around 45ºC.
  4. Emulsify correctly and pre-crystallise at around 28ºC.
  5. Measure out into the moulds and store.

OTHERS

S.Q. Cacao Barry Origine Ghana milk couverture 40.5% cocoa

S.Q. Cacao Barry Ocoa dark chocolate couverture 70% cocoa

S.Q. Dark chocolate paint

S.Q. Powdered gold colouring

ASSEMBLY

  1. Pre-crystallise the dark chocolate paint and, using a chocolate spray gun, thinly coat the “Berlingot” mini-bonbon moulds.
  2. Then sprinkle on the powdered gold colouring and mould the Origine Ghana milk couverture 40.5% cocoa.
  3. Measure out the truffle into the moulds, leave to crystallise for a few hours and seal the base with Ocoa dark couverture 70% cocoa.
  4. Remove from moulds and store.

Ramon Morato is Cacao Barry Technical Advisor & Director of Chocolate Academy

Ramon Morató in London at WCM preselections. Photo: Courtesy of Cacao Barry

Ramon Morató in London at WCM preselections. Photo: Courtesy of Cacao Barry

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