Recipe for 60pieces ISLAY 3 5) Cutaccording to your needs. 4) Roll outthepaste to athicknessof5mmandkeep to 4°C. powder andthesalflower. 3) Attheendaddmuscovado crumble, thecaramel 2) Addthemelted butter andthealmondpraline. 1) Meltthemilkchocolate to 40/45°C. 2 5) Keep indryplace for achieving themuscovado crispiness. minutes. 4) Place onabakingsheet andcook at150°Cfor 15/20 2) Strainthroughasieve. completely smooth. attachment to obtainasandytextured mixture, untilitis 1) Mixalltheingredientstogether usingthepaddle 1 ) ) ) MUSCOVADO CRUMBLE 80 ginverted sugar 230 gdrybutter (84%flat content) 8 gmilkpowder 0% 230 gwholemilk To 1731g:grossweight /1720g:netweight 4 gsaltflower 132 gcaramelpowder 412 gmuscovado crumble 30 gbutter 150 galmondpraline 380 gmilkchocolate 40% To 1108g:grossweight /1080g:netweight 9 gsalt 150 gmuscovado sugar 80 galmondpowder 196 gflow T55 30 ghoney 136 gbutter (82%fatcontent) To 600g:grossweight /netweight MUSCOVADO CRUNCHY PORT CHARLOTTE® GANACHE THE CHEF International Pastry ChefConsultant Nicolas PIEROT, Original creationby 3) Usebetween 26and28°C. 2) Addthecolourings andmix. 1) Meltthecocoa butter to 40-45°C. 6) Mixalltheingredientstogether andstore cool at4°C. 5) Addthesaltflower andthePort Charlotte® whisky 4) Cook at105°C. 3) Addbutter, thenhotglucose cream. 2) Simultaneous, make adrycaramelwithsaccharose. 1) Bringto aboilthe creamandtheglucose. 5 4 themoldsandleave4) Fill to cristalise24hto 17°C. mixture to 28-29°C. 3) Mix, addthePort Charlotte® whisky a ganache. 2) Pour thecooked mixtureover themilkcouverture to create inverted sugar, theglucose, thedextrose andthesalt. 1) Cook at80°Cthemilk, themilkpowder, thebutter, the ) ) 30 gsolubleyellow food colouring 40 gsolublebluefood colouring 60 gsolubleredfood colouring 1 000gcocoa butter To 1130g:grossweight /1120g:netweight 40 gPort Charlotte® whisky 12 gsalfflower 80 gbutter 360 gglucose 720 gcream(35%fatcontent) 720 gsaccharose To 1932g:grossweight /1600g:netweight 100 gPort Charlotte® whisky 50% 900 gGhanacouverture chocolate (40%cocoa) 3 gsalt 100 gdextrose 80 gglucose BLACK SPRAY PORT CHARLOTTE® SALT CARAMEL , mixagainandcool the . ... /...

6) BRONZE SPRAY 7) ASSEMBLY AND FINISHING To 428 g: gross weight / net weight 16 g of Por Charlotte® ganache 400 g cocoa butter Muscovado crumble 28 g bronze shimmering powder 9 g muscovado crunchy: 1,3 cm x 11 cm, thickness of 5 mm 5 g Port Charlotte® salt caramel 1) Melt the butter to 40-45°C. Black spray 2) Add the powder and mix. Bronze spray 3) Use between 26 and 28°C. Black shell: Cacao Barry® round bar

Black shell Port Charlotte® salt caramel

Port Charlotte® salt ganache

Muscovado crunchy

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