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.