About five years ago, Sébastien Roy and his mother made a big decision. They decided to follow Sébastien’s dream to open a distillery and invested in their very first alembic. At the age of 14, Sébastien discovered what distillation was in Grolier encyclopedia. He got instantly intrigued and began his investigation. Few years later, getting to University, he created a beer club with two fellows. Every Wednesday they would meet and woudn’t miss a date for anything. They travelled through New-Brunswick and eventually in other countries to taste beers from all around the world. They had an insatiable appetite for new flavors.
This appetite is still intact. And that’s why the Distillerie Fils du Roy is so successful. Always looking for new tastes, he naturally opened the door of the distillery to elaborate a recipe together mixing chocolate and his awarded Gin Thuya.
Gin Thuya chocolates
Ingredients (24 pieces):
- 400 grams dark chocolate 70%
- 150 grams cream 35%
- 20 grams Gin Thuya
- 400 g tempered dark chocolate 70%
In a large bowl, melt the dark chocolate. Boil the cream. Stir continuously.
Pour the hot cream on the chocolate. Mix it well until homogeneous.
In a small bowl, heat the gin and pour it into the large bowl. Mix again 30 sec
Put the ganache in a pipping bag.
Temper the dark chocolate. Apply the chocolate on the mold using a brush. Refridgerate for 10 minutes and allow to harden before applying a second layer. Refridgerate for 10 more minutes. Pipe the chocolate and Gin ganache into the mold. Refridgerate and allow to harden. When it feels dry to touch, seal the molds with tempered chocolate. Refridgerate for 10 minutes. Then, keep at room temperature for at least 24 hours before serving.