White Chocolate Bourbon

Ingredients

700g White Chocolate
3000g Glasshouse 25L
29g Angostura Bitters
Total Item Weight 3,729g
100ml Conversion Weight unknown

Meta Data

By Alan Frost on 9th May 2019 / updated 28th Oct 2020
Used in these drinks: Chocolate Old Fashioned, Chocolate Old Fashioned Btl
Prep Actions:

Instructions

1 Vac pack the white chocolate in as flat a layer as possible
2 Cook in the water bath at 90º for 10 hours, and check for even browning
3 Chill and crack into pieces in the bag
4 Move cooled chocolate to a large bag and add the bourbon & bitters, vac and seal
5 Add to water bath and cook for 4 hours at 60º
6 While still hot ensure the chocolate is all melted through the bourbon
7 Weigh into centrifuge buckets and spin for 1.5 hour at -10º
8 Carefully pour off the bourbon after cracking the coco butter lid
9 Clean centrifuge buckets and spin liquid again at +10º for 1 hour

Allergens

White Chocolate Dairy
Glasshouse 25l None
Angostura Bitters None
White Chocolate Bourbon Dairy

Scaling

If you need to make a certain amount of an ingredient then enter the final amount you need in the last field and the rest will automatically update as you type.

White Chocolate g
of Glasshouse 25l g
of Angostura Bitters g
Total g
Yield ml

To enable Yield Based Scaling you need to have entered a final yield for the ingredient based on the original specification.

For example, if you made Sugar Syrup with 2kg Sugar and 1kg Water, your Yield might be 2.3L

Comments 0

No comments saved yet.