Spirit of Yorkshire

Created by

  • Stephen TriggChef
level 3

Yorkshire whisky ganache paired with orange gel and pecan crunch

Bonbon is all about indulgence and I was inspired by my father’s favourite drink whisky. I found an amazing local artisan whisky producer that is a fully self sustainable producer. They power the farm by wind turbines, grow and harvest their own barley to make the whisky and collect their own water from bore holes.

Recipe components

Used products

Orange Compote

PreparationIngredients
Preparation

Mix surose 1 and pectin, 
warm puree to 40c 
add pectin bring to boil add remain sugars
boil 2 mins
set on silpat
blend add oil, pipe into mould

Ingredients
  • 300g
    blood orange puree
  • 30g
    sucrose 1
  • 7g
    NH pectin
  • 40g
    sucrose 2
  • 100g
    dextrose
  • 4g
    Citric acid
  • 2g
    organic essential orange oil

Yorkshire Whisky Ganache

PreparationIngredients
Preparation

Bring cream, sugar, salt to boil, 
add chocolate and butter, cool to 35
cool to 35 and emulsify with whisky

Ingredients
  • 93g
    whipping 35% cream
  • 48g
    glucose syrop DE 42
  • 51g
    butter
  • 3g
    salt
  • 387g
    Ghana
  • 111g
    Whisky

Pecan crisp

PreparationIngredients
Preparation

Boil sugars and water and seeds for 2mins
Drain and bake at 160c for 16.5mins
Blend in thermo to crunch
Temper milk chocolate and add pecans at 32c

Ingredients
  • 182g
    sugar
  • 225g
    glucose
  • 162g
    water
  • 125g
    pecans
  • 125g
    caramelised pecans
  • 250g
    Ghana
  • 39g
    Cocoa butter
  • 0.5spoon(s)
    salt

Assembly

Chocolate moulds

Use dark chocolate to decorate the mould with sponge and milk chocolate to create the shell. 

Assemble crisp base, chocolate shell, pipe ganache and orange gel.