Rum Raisins
Ingredients
Gold raisins 50g
Rum 50g
Sugar 50
Instructions
Mix all the ingredients, bring them to a boil and flambé them.
Ganache Gold
INSTRUCTIONS
Bring to a boil the cream and the sugars, add the cover, the raisins and the butter, and emulsify so that the raisins are blended, too. Pre-crystallize and pour in a mold covered in milk chocolate (34% cocoa), decorated with brush strokes of colored cocoa butter. Let the crystallization end and cover with the 62% cocoa dark chocolate, already pre-crystallized.
