I used my couverture in the making of the ganache. Apart from the pebble shaped pieces looking professional in the pan I didn’t honestly notice much difference in the way it handled. It may have melted a bit quicker, and for milk chocolate had a very strong rich cocoa taste but nothing really stood out as different.
For the chestnut element I used a tin of Clement Faugier chestnut spread as it was sweet and had vanilla added to it. Ok, and I love the tin it comes in. The tin has a lot of ribbing to it and a really busy, vintage-y design; I particularly love the fuzzy looking chestnuts.
A biscuit base (I wasn’t in the mood for pastry), chocolate ganache, sweet chestnuts and lashings of whipped cream. Happy birthday to me!
200g biscuits – hobnobs, digestives or shortbreads will all work
100g unsalted butter
1 tablespoon golden syrup or honey
200ml whipping cream
1 teaspoon vanilla extract
200g milk chocolate – or dark if you prefer
300ml whipping cream