Tasmania Leatherwood

Tim Clark, Australia

Tim Clark
Tasmania Leatherwood


Leatherwood Honey Ganache:

Heat pan and dry caramelize the sugar then remove from heat add boiled cream and salt. Then add honey, glucose & vanilla reheat to 105.c, cool to 80.c then pour over the chocolate. Once cooled add softened butter. Allow to cool below 32.c before pipping into prepared moulds. Best left sitting in mould over night before sealing mould.

Coat Mould with Dark Chocolate:

ยท Mix both ingredients together and coat mould

Shell Decoration:

Praline made at the World Chocolate Masters 2005 Finals in France.