Don Mario

Publication date: 28-Apr-2021


Smoked cream ingredients
  • 180 g milk cream
  • 27 g dextrose
  • 3 g unflavored gelatin
  • 90 g Cordillera white chocolate 37%
Orange gelling ingredients
  • 75 g water
  • 20 g sugar
  • 1.2 g agar agar
  • 20 g strained carrot juice
  • 20 g orange juice
Anise ashes ingredients
  • 20 g water
  • 60 g sugar
  • 12 aguardiente (Colombian fire-water)
Fake chocolate cigar 100 g Cordillera Chocolate 53% Preparation Cream
  • Heat the cream with dextrose.
  • Hydrate the gelatin with the water and let sit.
  • Melt the chocolate and mix all the ingredients until homogenized.
  • Cold smoke, put in a blender and reserve.
  • Mix the water with the sugar and heat until it reaches 110 ° C.
  • Let sit until 35 ° C and add the anise liquor.
  • Let crystallize completely in bed of sugar and cornstarch.
  • Grind after it is completely dry and paint with edible silver tint.
  • Put all the ingredients cold and mix.
  • Bring to a boil and let coagulate.
  • Break the structure with an immersion blender and use.
Fake chocolate cigar
  • Melt the chocolate at 45 ° C, cold smoke with the whisky chips.
  • Temper the chocolate and mold it into a cigar shape.
  • Let crystalize and then give it texture with a brush.
  • Fill each cigar with the smoked cream, put a small drop on the tip and dip on the split ash.
  • On the plate place some of the gel. Or fill with gel or close with more chocolate.
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