AL HALABY EST. for Trading

  home   Contact Us


Don Pedro Ganache

200g milk chocolate
1 Tablespoon of butter
80ml Cream
2 Tablespoons of whisky
250g dark chocolate Deep chocolate moulds
A thick, soft haired chocolate brush Chocolate paper cups

Over a very low heat melt together the white chocolate and butter. In a separate saucepan heat the cream, but do not let it boil. Remove the melted chocolate and butter from the stove and slowly pour it into the melted cream, stirring all the while. Now add your whisky and mix through well. Refrigerate till cool and ready for use as a delicious chocolate centre. Gently melt the dark chocolate in a double boiler or in the microwave. Roll small balls of the set whisky ganache. Brush the insides of your moulds with a thick layer of dark chocolate, so that when you hold your mould up to the light, no light shines through. Leave the mould aside for a few minutes allowing the chocolate coating you have just painted to set. You know when the chocolate has set when it no longer shines. Drop a Don Pedro ganache ball into each brushed mould. Flatten the balls so that the ganache fills about three quarters of the mould. Then top up the mould with melted chocolate. Tap your mould on the counter to release air bubbles and for the melted chocolate to run smooth. Put your mould in the freezer to set. When the chocolate feels cold to the touch your Don Pedro ganache chocolates are ready to be released from the mould. Place each chocolate into a paper case. Try handle the chocolates as little as possible because fingerprints are not beautiful (on food) and handling causes the chocolates to lose their lovely shine.






Copyright 2004 - AL HALABY EST. All rights reserved.
Site Designed & maintained by Arch & arts