Peter Greweling

Rob Roys

Preparation info
  • Yield:

    180

    Pieces
    • Difficulty

      Easy

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2013

  • About

Ingredients

Heavy cream 260

Method

  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Remove from the heat, add the honey and whiskey, and allow the mixture to cool to 40°C/105°F.
  3. Stir the butter into the tempered milk chocolate, taking care that no lumps remain.
  4. Pour the cooled cream mixture over the milk chocolate mixture. Using a paddle, stir the mixture i