Christmas Candy

I remember having dinner at the beautiful 3 michelin star restaurant "Alain Ducasse at the Dorchester" last year. The evening was perfect, good company, service was very good and the food was just spot on, but what I remember most of the whole dining experience at this culinary hotspot in the heart of london is the "Candy trolly". When you are all set and done, satisfied from a great meal and the coffee and mignardises are almost finished, they come with one last suprise... a trolly full of sweets makes a pit stop at your table and they offer you candy to take home. Nougat, fudge, caramels, chocolats, marshmellows,... its all on the trolly and whatever candy rocks your boat, they put it in a nice bag for you to take home. I have always remembered that, and as a pastry chef I know and appreciate the hard work that goes into making candies, So if one day I could have a trolly like that in my own business, I would not doubt a second about it. So i'm pleased to say that since a few weeks we are making our own candy for the custumors at The Arts Club. Of course without the fancy 3 michelin star trolly from Alain Ducasse but in beautiful glass jars spread out over every floor of the club. From now on our members can enjoy some Earl grey tea fudge or Nougat de Montelimar with their coffee and tea or even take some home if they would like that.

Loose from all the candy from Alain Ducasse and The Arts Club, I have made my own candy a few days ago. I wanted to make a raspberry fudge, so thats what I did and I would like to share it with all of you since it's christmas and all ;-) the recipe is as followed.

800 gr raspberry puree
225 gr cream
1250 gr sugar
500 gr glucose
75 gr chambord raspberry liqueur
285 gr butter
750 gr jivara chocolate (valrhona)

First of all I reduce the raspberry puree by half, to enhance the raspberry flavour. After that I bring it to boil with the cream, sugar, butter, glucose and raspberry liqueur. I boil it to 118°C and pour it on to the chocolate, mix and put it as fast as possible in frames so it can set. you need to be fast for this to make sure you have a nice a smooth fudge. Let it set overnight et voila!!! a beautiful intense raspberry flavoured christmas fudge, ready to cut and wrap and serve ;-) or Enjoy!!!!