Citrus and Ginger Ganache Recipe

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

Ingredients

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.