Enjoy this delightful recipe from our friends at Chocolate Tree where the robust flavours of Scottish gin are combined with the rich decadence of dark chocolate. This recipe is perfect for those special occasions or as an indulgent treat to enjoy at home. Follow along to create these delectable confections!
Makes 250 chocolates which have a 12 week shelf life.
Equipment Needed:
- 37cm x 37cm praline tray, 15mm high
- Emulsion blender (optional)
- Guitar cutter with 22.5mm frame (optional)
- Greaseproof paper
- Metal ruler and small knife (if not using a guitar cutter)
- Paper piping bag
Ingredients:
For the Ganache Layer
- 1080g Chocolate Tree Organic Peruvian 70% dark chocolate
- 450g Organic butter
- 225g Scottish gin
- 90g water
- 300g Organic sugar
- 45g Organic golden syrup
- 45g Organic glycerol
To Enrobe:
- Chocolate Tree Organic Maya Mountain 75% or Peru 70%
Method:
- Line a 37x37cm praline tray with greaseproof paper to ensure easy removal of the ganache later.
- To make the ganache, gently heat the butter, gin, water, sugar, golden syrup, and glycerol in a saucepan to about 40°C. Stir continuously until the sugar is completely dissolved. For the best results, use an emulsion blender to blend the mixture until smooth.
- Add melted Chocolate Tree Organic Peruvian 70% dark chocolate to the mixture. Stir until the ganache is smooth and thick. Again, using an emulsion blender here can help achieve a silky consistency.
- Pour the ganache into the prepared praline tray and level it out. Let it set overnight to ensure it is firm enough for cutting.
- The next day, turn the ganache out of the tray and remove the greaseproof paper. Spread a thin layer of tempered chocolate on one side of the ganache, then flip it over so the chocolate layer is on the bottom.
- Using a guitar cutter with a 22.5mm frame, cut the ganache into squares. If you don’t have a guitar cutter, use a metal ruler and a small knife to cut the ganache by hand.
- Hand dip or enrobe each ganache square in tempered chocolate. For a professional finish, decorate each chocolate with a swirl of tempered chocolate using a paper piping bag.
Substitutes: For a whisky twist, replace the gin with the whisky of your choice. This recipe can also be made vegan by substituting the butter with a vegan alternative and glycerol with glucose.
Moulded Chocolates: This ganache is also suitable for moulded chocolates. Allow the ganache to cool to 28-30°C before piping it into prepared chocolate shells.
Enjoy crafting these luxurious Scottish Gin Chocolates and savour each bite of this unique and flavourful treat! If you want to find out more about Chocolate Tree, then head over to our podcast episode.
