Cigar of whisky and caramel chocolate

Name: Cigar of whisky and caramel chocolate
Ingredients: ice chocolate dark; chocolate mold cigar; 3 g leaf gelatin; 300 g Cream 35%; 35 g whisky; 115 g caramel chocolate callets; crumble of chocolate and espresso

Chocolate cigar with whisky caramel filling.Includes real 'ash' effect with silver powder.

Ingredients

ice chocolate dark

chocolate mold cigar

3gleaf gelatin

300gCream 35%

35gwhisky

115gcaramel chocolate callets

crumble of chocolate and espresso

Preparation

Melt the ice chocolate and pour into the chocolate mold.
Pour out the excess chocolate so that only a thin layer remains.
Place the mold in the refrigerator to set.

Soak the gelatin in cold water.
Heat the cream with the whisky and dissolve the gelatin in it.
Pour the warm mixture over the caramel chocolate and stir through.
Let the mixture cool to 32°C and use it to fill the chocolate cigars.
Let set in the refrigerator.

Stick the two halves of the cigar together using melted chocolate.
Let the cigars harden in the refrigerator.
Add texture to the cigar with a scouring sponge.
Dip the end of the cigar in melted chocolate and then dip it in a finely chopped crumble of chocolate and espresso, mixed with a little silver powder for a real 'ash' effect.