|Thick condensed milk
|Callebaut 100% cocoa paste CM
|Cardamom & oak-smoked almonds
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
Pour on to the chocolate and leave to melt.
Stir until well mixed and pour in the Kirsch.
|Juice of Griottes in alcohol
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.