- Chocolate & Armagnac Ganache (x4)
- 2000g Kerrymaid Double
- 40g Salt
- 60g Armagnac
- 2400g Dark Chocolate
- Sour caramel (x4)
- 20g Tartaric Acid
- 1400g Caster sugar
- 140g Water
- Date Crumble (x4)
- 400g Fresh dates (stoned)
- 600g Light Brown Sugar
- 600g Plain Flour
Chocolate and Armagnac ganache with date crumble and apple slices
Ingredients
Method
Chocolate & Armagnac Ganache:
Heat the Kerrymaid Double to 50°c
Remove from the heat add the chocolate, salt, and Armagnac
Whisk to a smooth consistency
Allow to set in the fridge
Sour caramel:
Make a rich caramel with the sugar and water
Whisk in the tartaric acid cook out for 1 minute
Remove from the heat and allow to cool
Date Crumble:
Blend coarsely the stoned dates
Mix all the ingredients together till combined
Bake at 160°c 25 minutes
Allow to cool
Garnish:
Roasted pickled apple slices, edible silver and freshly sliced apple
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