The iK team went in THE KITCHEN to hear all about the journey of the inspirational chef & chocolatier Ned Vichev at N2 Sweet Lab, check out the exclusive recipe below for Ned’s Golden Toffee Cream Ganache below.

INGREDIENTS:

100g organic cane sugar

120g fresh double cream, gently warmed

90g blonde chocolate, finely chopped

1 pinch Maldon sea salt

80 – 100g locally produced Kentish toffee liqueur (adjust to taste)

METHOD:

1. Place the organic cane sugar in a clean saucepan over medium heat and allow it to melt slowly without stirring to create a dry caramel. Gently swirl the pan until it reaches a deep amber colour.
2. Remove the pan briefly from the heat and carefully add the warmed cream in two or three stages, stirring continuously.
3. Return the pan to low heat and continue stirring until the caramel and cream are fully combined and smooth.
4. Remove from the heat and add the finely chopped blonde chocolate, stirring until it melts completely and forms a smooth ganache.
5. Add a pinch of Maldon sea salt to balance the natural bitterness and enhance the flavour.
6. Allow the mixture to cool slightly to around 35 – 40°C, then stir in 80 – 100g of Kentish toffee liqueur.
7. Leave the ganache to cool and set to the desired consistency.

Click here to read Ned’s full interview for the April issue of insideKENT Magazine.

For more recipe inspiration, click here to read our latest issue.