- 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
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
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
