Serves 10
Ingredients
Rumcrystal
125g zacapa 23 rum
75g water
75g simple syrup
35g isomalt
3g agar
2 gelatin leaves
Ganache base
300g cream
200g chocolate, 70%
100g chocolate, 40%
Chocolate sauce
6g cocoa powder
30g espresso coffee
30g Monin hazelnut syrup
60g praline paste
1 gelatin leaf
Rumganache
300g ganache base
30g zacapa 23 rum
chocolatesauce
Sweet ash powder
10g Nescafé coffee powder
20g Oreo powder
20g hazelnut candied powder
Cigar
1 recipe for rum crystal
1 recipe for rum ganache
1 recipe sweet ash powder
Method
Rumcrystal
Combine all the ingredients, except the gelatin. Boil for 10 seconds, add the gelatin, and sieve. Ladle the hot mixture onto silpat mat, and spread into a thin layer. Leave to dry at room temperature. remove the layer from the silpat. Place between two sheets of paper and cut into 5 x 9 cm rectangles. Remove the paper and transfer the rectangles to a silpat mat. Dry in an oven at 65c for 12 hours, to become crystalised. Transfer the crystals to baking parchment, and place on a warm surface. Season the crystals with 2 drops hazelnut oil. Roll the warm crystals into the shape of a cigar. Store in an airtight container with silicon.
Ganache base
Temper the chocolate and add cream. cool the mixture until warm.
Chocolate sauce
Combine the cocoa powder, coffee and Monin hazelnut syrup, and bring to the boil. Add the praline paste and gelatin.
Rumganache
Mix the ganache base and zacapa rum. with a spatula add the chocolate sauce. Fill a syphon 2 with 2 charges, and rest for 2 hours.
Sweet ash powder
Mix all the ingredients.
Cigar
Fill the rum crystal with the rum ganache to create the cigar. Dip both ends of the cigar in the sweet ash powder. serve in an ashtray with a small amount ash powder for dipping.