Hazelnut Heart with Jasmine Ganache Recipe

Yield: 55 pieces; depending on size.

Ingredients - Bottom

hazelnut-heart-with-jasmine-ganache.jpg

Pure hazelnut puree:

80g

Bulk milk chocolate:

250g

Ingredients - Filling

Heavy cream:

150g

Jasmine tea:

3g

Zest:

1 Lime

Maldon salt:

0.5g

Honey:

30g

Bulk milk chocolate:

180g

Bulk dark chocolate:

75g

Butter:

50g

Preparation

  • Combine the hazelnut puree with the tempered milk chocolate. Mix well.
  • Using the chocolate mixture and heart shape stencil, create the bottoms. Place the hearts on parchment paper.

*Note: If you are using a thin stencil, it is best to create the bottoms using only chocolate.

Directions

  • Bring the cream, tea, zest, salt and honey to a boil.
  • Allow to infuse until the mixture reaches approximately 95°F.
  • Strain the mixture, and pour over the tempered milk and dark chocolate.
  • Add the softened butter. Use a hand blender to make the cream smooth and ready to pipe.
  • Use a piping bag with a smooth tip. Pipe a comma on the left half of the bottoms. Then, pipe an opposite comma on the right half. Allow to crystallize for 30 minutes in the refrigerator.
  • Bring the centers to room temperature before enrobing in dark chocolate.