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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL

Citrus and Ginger Ganache Recipe

Yield: Approx. 152; 2.25cm x 3cm pieces.

Ingredients

citrus-and-ginger-ganache-recipe.jpg

Cream:

400g

Ginger:

40g

Zest of 2 lemons:

40g

Zest of 1 orange:

20g

Honey:

50g

Bulk milk chocolate:

350g

Bulk dark Chocolate:

250g

Preparation

  • Pour a thin layer of tempered milk chocolate on a guitar sheet or parchment paper.
  • Immediately place the frame on top of the liquid chocolate. Let set.
  • Wash and carefully dry the lemon and orange peels.
  • Grate the peels finely.

Directions

  • Bring the cream, zest and honey to a boil.
  • Allow to cool to a temperature of approximately 95°F.
  • Add the tempered milk and dark chocolate.
  • Use hand blender to mix and homogenize the mixture.
  • Immediately pour the ganache into the frame.
  • Allow to cool for approximately 30 minutes.
  • Cut with guitar into desired dimensions.
  • Bring the centers to room temperature before enrobing in milk chocolate.