Lavender Chocolate Ganache Recipe

Yield: Approx. 150; 2.25cm x 2.25cm pieces.

Ingredients

lavender-chocolate-ganache.jpg

Heavy cream:

260g

Glucose:

50g

Sorbitol powder:

15g

Lavender:

1g

Egg yolks:

50g

Invert sugar:

50g

Bulk milk chocolate:

250g

Bulk dark chocolate:

150g

Preparation

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

Directions

  • Bring the cream, glucose, sorbitol and lavender flowers to a boil.
  • Allow to infuse.
  • Meanwhile, mix the yolks with invert sugar and beat until a foamy texture is formed.
  • Strain the cream over the egg yolk mixture. Heat while stirring until a temperature of approximately 185°F is reached.
  • Allow to cool to a temperature of approximately 95°F.
  • Add the tempered milk and dark chocolate. Mix well.
  • Pour the ganache immediately 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 milk chocolate.