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Publication date: 28-Apr-2021

Categories:

• Recipes
• Advanced

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.

Ash

• 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.

Gel

• 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.

Assembly

• 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.