Equipment
- Heat Proof Mixing Bowl
- Stove
- Sieve
- Spatula
- Measuring Scale or Spoons
- Candy Thermometer
- Piping Bag
Ingredients
- 100 g Unsalted Butter
- 50 g Unrefined light muscovado sugar
- 50 g Raw unfiltered honey
- ½ tsp Chipotle chilli flakes
- 100 g Double Cream
- 10 g Cornish Sea salt
- 75 g 41% cacao Eclipse Du Soleil Couverture
Instructions
- Melt the butter, add the light muscovado sugar, honey and chipotle chilli. Bring to a gentle simmer. Cook until the butter and sugar becomes one liquid, then simmer for one minute.
- Take off the heat and add the cream, mixing well.
- Bring back to the boil for 30 seconds.
- Remove from the heat and strain through a sieve to remove the chilli flakes.
- Allow to cool for 10 minutes before adding the Eclipse Du Soleil and mixing well to emulsify.
- Cool before piping into your shells.