Bull & Bear at Waldorf Astoria Orlando

　　

Ingredients

Rolled Cigar

320 g White and Shiny Fondant

　　320 g Glucose

　　100 g Milk Powder

　　35 g Brute Cocoa Powder

　　

Mexican Chocolate Ganache

1 lb Mexican Chocolate

　　2 c Heavy Cream

　　3 oz Chocolate Snow

　　

Rolled Cigar

Step 1

Combine Fondant and Glucose in a saucepan until 310 degrees Fahrenheit (155 Celcius). Pour onto Silpat sheet to cool. When completely cool, shatter into pieces. In small batches, turbo mix until it becomes powder. Add in Milk Powder and Cocoa Powder and turbo mix again. (Note: Cigar Powder can be made in advance and stored in quart containers until ready to use)

　　

Step 2

Using parchment paper, create a template for a rectangular cutout that is 8 inches x 5 inches. Cover a flat sheet pan with Silpat sheet. Place parchment template on Silpat sheet. Using a sifter, sift Cigar Powder evenly over the rectangular cutout in the template (approximately 30 grams per cigar). Remove template. Preheat oven to 300 degrees (F). Bake in the oven for approximately 3-5 minutes, until cigar powder has melted. While warm, roll carefully into a cigar shape using a small metal tube (approx. 1/2 inch in diameter). Place rolled cigar aside until ready to fill with Mexican Chocolate Ganache.

　　

Mexican Chocolate Ganache

Step 3

Bring heavy cream to a boil in saucepan. Pour cream over Mexican Chocolate and mix until smooth. When cool, put into pastry bag and fill the inside of the cigars. Roll cigars in chocolate snow and brush off an excess. Roll fondant and cut into shape of cigar label - wrap around tip of cigar. Keep wrapped until ready to serve.