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INTRODUCING JAKE’S BAKES

ake, a keen baker, runner and one our stylists here at Windle and Moodie is working towards running the London […]

ake, a keen baker, runner and one our stylists here at Windle and Moodie is working towards running the London Marathon in April. To hit his target of £1,800 – which he will be donating to Scope, Jake is using his passion for baking.

In exchange for a donation, Jake’s wonderful bakes will be waiting for you – every Friday – in the reception area of Windle and Moodie. We hope that you can join us.
To make sure that you don’t miss out, we’ll be sharing his delicious recipes with you.

Today we’re all about the chai spiced truffles:

Ingredients

  • 1175ml Double Cream
  • 450g Milk Chocolate (Grated or finely chopped)
  • 1 Earl Grey Teabag
  • 1 & 1/2 Cinnamon Sticks
  • 3/4 Green Cardamon Pods
  • 2 Black Peppercorns
  • 2 Cloves
  • 1 Star Anise
  • Large Pinch of Freshly grated Nutmeg
  • Small Pinch Salt
  • Digestives

 

Method

  1. Put the cream In a small pan with all the spices over a low heat. Bring to just before boiling point (Tiny bubbles will form around the edge of the pan.) Take off the heat & leave to infuse for 1 hour.
  2. Put 300g of the prepared chocolate into a heatproof bowl. After the hour gently bring the milk back up to just boiling. Pour the hot milk through a fine mesh sieve onto the chocolate. Leave for a minute then from the middle start stirring a small circle until you start seeing the chocolate has melted then widen the circle until fully mixed. Leave at room temperature until set (3/4 hours)
  3. Scoop the ganache into small balls and roll in your hands to form balls. Place on a baking tray lined with baking paper. Refrigerate for 1 hour
  4. Wizz 7 or 8 digestives in a processor or bash them to crumbs & place in a bowl.
  5. Use a microwave to melt the chocolate on a low power setting in 30 second bursts. Once 2/3 has melted, remove from the microwave and keep stirring until all the chocolate has melted. Wait for the chocolate to get to 29 degrees.
  6. Working quickly remove the ganache balls from the fridge then place the bowl of melted chocolate next to it and the biscuit crumbs next to that. Drop the ganache balls in batches of 3 or 4 into the melted chocolate then using a small spoon completely coat each ball. Using the same spoon place the balls into the biscuit crumb and roll until completely coated. Repeat until finished.