Chocolate and Armagnac ganache with date crumble and apple slices

Kerrymaid

Kerrymaid

Standard Supplier 24th October 2016

Chocolate and Armagnac ganache with date crumble and apple slices

⁣Chocolate and Armagnac ganache with date crumble and apple slices ⁣by Thomas Leatherbarrow in association with Kerrymaid

Ingredients

  • ⁣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

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