Smoked Almond Butter& Peach Bourbon Chocolates
24
PiecesThese smoked almond butter and peach bourbon chocolates blend smoky almond butter with the bright sweetness of ripe peaches and the oaky warmth of bourbon, all encased in dark chocolate. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and she loves coming up with ideas that are both familiar and unexpected for her customers. In these confections, she took the nostalgic flavors of peanut butter and jelly, and gave them an unexpected and elevated twist.
Ingredients
- Peach Bourbon Jam
1000 g Peaches, frozen
200 g Sugar
90 g Bourbon
20 g Pectin
75 g Sugar
5 g Salt
As needed Citric Acid
- Smoked Almond Butter
2 cups Almonds, smoked, with almond wood
¼ tsp. Salt
1/4 tsp. Cinnamon
1/2 tsp Vanilla
1-2 Tbsp Maple Syrup
as needed Smoked Maldon Salt
Directions
- For the Peach Bourbon Jam: Combine the frozen peaches, sugar, and bourbon in a small pot and cook over medium heat. Once fruit is broken down, add pectin, sugar, salt, and citric acid and combine well. Taste, adjust, and remove from heat. Immersion blend until smooth. Cool in a pan and cover jam directly with plastic to prevent a skin from forming. When cooled completely, transfer to a piping bag.
- For the Smoked Almond Butter: Combine all ingredients into a food processor and blend to desired texture. Patience is key here; almond butter takes time and if you overheat it the oil will separate from the mixture. Remember that this will be going into a shell so consider the texture you would like when you bite into the chocolate. When done, transfer to a piping bag.
- To Assemble: Temper dark chocolate and line a polycarbonate mold. The next day, pipe a small bit of almond butter followed by a small bit of jam into each shell, careful to leave a little room for the chocolate to cover. Temper chocolate and cap.
- Once unmolded, use tweezers to lightly dip the bottom of a large crystal of smoked almond salt into glucose and “glue” to the top of each chocolate. Store covered at room temperature for up to a week.
Equipment
- Dark Chocolate Lined Mold
Notes
- For the smoked almonds and salt – we asked a local company, Southern Stoke BBQ, here in Napa, CA, to smoke both in almond wood. The salt was smoked 12 hours and the almonds for 8. Collaboration with community is essential in the food industry and also brings me immense joy. Chocolates are my favorite way of gathering ingredients from other local makers and bringing them together within one cracking chocolate shell! A taste of Napa you might say
