Rob Roys

Preparation info

  • Difficulty


  • Yield:

    180 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 260 g 9 oz 18%
Glucose syrup 120 g 4 oz 10%
Honey 130 g 5 oz 8%
Scotch whiskey 110 g 4 oz 7%
Butter, very soft 50 g 3 oz 3%
Milk chocolate, melted, tempered, at 30°C/86°F 800 g 28 oz 54%
Batch Size 1470 g 53 oz 100%
Milk chocolate, melted, tempered, for precoating and dipping as needed


  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 in vigorous small circles in the center of the bowl until it emulsifies.
  5. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  6. Pour the ganache immediately into a frame 12 × 12 × ½ in set on a heavy plastic sheet. Place plastic wrap directly on the surface of the ganache. Allow to crystallize overnight at room temperature.
  7. Remove the frame from the ganache and peel the plastic sheet from the slab.
  8. Precoat one side of the slab with the tempered milk chocolate.
  9. Cut into rectangles, using the 15-mm and 30-mm strings on a guitar.
  10. Using a 2-prong dipping fork, dip the centers in the tempered milk chocolate. Before the chocolate sets, use the fork to create a wave pattern on top of each piece.