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HAPPY EASTER MONDAY FROM US AT W&M WITH A SPECIAL JAKE’S BAKES

Check out Jake the bakes new “dark fruit and nut ganache”. And below is the recipe for these little treats […]

Check out Jake the bakes new “dark fruit and nut ganache”.

And below is the recipe for these little treats – Happy Baking and Happy Easter Monday. 

Ingredients:

Ganache…
125ml Double Cream
75g Milk Choc
100g Dark Choc
75 g Smooth unsweetened Peanut butter
1/2 teaspoon salt

Topping/Coating…
250g Dark Choc
50g Salted Peanuts (finely chopped)
Freeze dried raspberries (I found them in Sainsbury’s)

1.To make the ganche finely chop the dark and milk choc then place in a heatproof bowl with the peanut butter
2. Heat the double cream until it just starts to bubble then pour over the choc/peanut mixture. Leave to stand for a minute then stir from the middle in a small circle gradually making the circle wider the incorporate all the ingredients.
3. Once combined add the salt & pour into a prepared baking tray (think I used a 7inch square pan)Leave to set in the fridge for a few hours.
4. Once set cut into even squares then pop back in the fridge whilst you temper the choc
5. temper the remaining dark choc in the microwave but melting on a low heat in 30 sec bursts until 3 quarters have melted then stir until all has melted. Use a thermometer & wait until the choc temp comes down to 32degrees. this should take a few mins.
6.Working quickly. Take the chopped squares out of the fridge then using a fork dip them in the tempered choc & sprinkle with salted peanuts and freeze dried raspberries.

If the tempered choc starts to set to quickly then add a little bit more and re temper it!

We’ll be back with more Jakes Bakes soon.