Blueberry Ganache Recipe

Yield: Approx. 65; 2.25cm x 2.25cm pieces.

blueberry-ganache.jpg

Ingredients

Heavy cream:

150g

Glucose:

20g

Blueberry puree:

150g

Butter:

20g

Bulk milk chocolate:

550g

Bulk dark chocolate:

100g

Whiskey:

25g

Preparation

  • Pour a thin layer of tempered dark chocolate on a guitar sheet or parchment paper.
  • Immediately place a frame on top of the liquid chocolate. Let set.

Directions

  • Bring the cream, glucose, blueberry puree and butter to a boil.
  • Allow to cool to a temperature of approximately 95°F.
  • Add the tempered milk and dark chocolates and mix. To emulsify the mixture properly, it is best to use a hand blender.
  • Immediately pour the ganache into the frame.
  • Allow to cool for approximately 30 minutes.
  • Use a guitar cutter to cut into desired dimensions.
  • Bring the centers to room temperature before enrobing in dark chocolate.