PANG KOK KEONG | CHEF-PARTNER, SUGAR DADDY GROUP
Pour rum over California Raisins and leave to soak overnight.
Drain out all the liquid from the rum soaked California Raisins.
Heat trimoline and cream in a sauce pan to 90°C.
Pour the cream over chopped Pur Caraibe chocolate in three parts while stirring continuously.
Add in dry butter and blend with an immersion blender to form a smooth emulsion.
Add in the rum-soaked California Raisins and mix well.
Mix all the ingredients together.
Brush mould with the tempered chocolate to reach all the cavities and minimise air bubbles. Fill the mould with tempered chocolate and overturn to pour out excess and set aside to crystalise.
Fill 2/3 of the mould with rum California Raisins and caraibe ganache mixture. Set aside to crystalise.
Once the ganache has been allowed to crystalise, spread crispy feullitine until almost full. Set aside to crystalise.
To finish, seal the mould with tempered chocolate and set aside to crystalise.
Unmould and brush with edible gold powder.
Ingredients
Directions
Pour rum over California Raisins and leave to soak overnight.
Drain out all the liquid from the rum soaked California Raisins.
Heat trimoline and cream in a sauce pan to 90°C.
Pour the cream over chopped Pur Caraibe chocolate in three parts while stirring continuously.
Add in dry butter and blend with an immersion blender to form a smooth emulsion.
Add in the rum-soaked California Raisins and mix well.
Mix all the ingredients together.
Brush mould with the tempered chocolate to reach all the cavities and minimise air bubbles. Fill the mould with tempered chocolate and overturn to pour out excess and set aside to crystalise.
Fill 2/3 of the mould with rum California Raisins and caraibe ganache mixture. Set aside to crystalise.
Once the ganache has been allowed to crystalise, spread crispy feullitine until almost full. Set aside to crystalise.
To finish, seal the mould with tempered chocolate and set aside to crystalise.
Unmould and brush with edible gold powder.