Heat the cream, glucose and glycerine. Combine with the AZÉLIA chocolate, cream, and chestnut paste to form an emulsion. Add the whisky. Set aside.
CARAMELIA Ganache
Ingredients
460 g Whipping cream
70 g Glucose DE 60
905 g CARAMELIA 36% COUVERTURE
15 g Cocoa Butter
22 g Glycerine
Heat the cream and glucose to 140-150°F (60- 65°C). Combine half with the chocolate and partially melted COCOA BUTTER. Mix well with a spatula then add the rest of the cream mixture and the glycerine, and mix using an immersion blender to form a perfect emulsion. At 90-95°F (32-34°C), pour the ganache into a frame, which you have attached to a sheet of confectionery dipping paper covered with a fine layer of couverture. Leave to set for 24 to 36 hours at 60-65°F (16-18°C) and a 60% relative humidity level. Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape. Allow it to set completely if necessary, then coat.
