|Thick condensed milk||350g|
|Callebaut 100% cocoa paste CM||130g|
|Cardamom & oak-smoked almonds||75g|
Add butter condensed milk and cocoa paste.
Stir until well combined, spread onto a silicone sheet and leave to cool.
|Cacao Barry Extra Bitter Guayaquil 64% dark chocolate||225g|
Pour on to the chocolate and leave to melt.
Stir until well mixed and pour in the Kirsch.
|Juice of Griottes in alcohol||30g|
|Citric acid||1 pinch|
Combine cherry puree, glucose and Griottes juice and bring to a boil.
Stir in the sugar/pectin mix, boil up again and add citric acid.