Corn’N’Oil.
Chocolate & Chestnut
Corn’N’Oil
40 ml Havana Club 7 yo
30 ml Chestnut Falernum*
Method: Stir
Garnish: Chocolate Chestnut**
Glass: Whiskey Glass
*Ingredient - Chestnut Falernum
700 g Havana Club 3 yo
200 g Apple Distillate 50%
12 g Lime Peel
8 g Black Cardamom
8 g Star Anise
5 g Black Pepper
10 g Pink Pepper
5 g Mint Stalk
500 g Roasted Chestnut Puree
800 g White Sugar
5 g Citric Acid
Preparation:
Combine all ingredients, excluding sugar, in a vacuum bag and seal. Place the bag in sous-vide and leave for an hour and a half at 60 °C. Remove the bag, filter through a cheesecloth, and combine with the sugar. Stir until completely dissolved and allow to cool.
**Ingredient - Chocolate Chestnut
50 g Roasted Chestnuts
200 g Milk Chocolate
Ground Cinnamon
Preparation:
Finely chop roasted chestnuts and melt milk chocolate in a water bath. Sprinkle the walls of the mould with ground cinnamon, pour a little chocolate into the mould, place the chopped chestnuts within the moulds, and fill up with chocolate. Let the ingredients harden and remove from the mold. If necessary, dust with additional cinnamon.
