Lemongrass Ganache Recipe

Yield: 88 pieces; depending on size.

lemongrass-ganache.jpg

Ingredients

Heavy cream:

135g

Zest:

2 limes

Lime juice:

15g

Glucose:

30g

Lemongrass puree:

100g

Cocoa butter:

60g

Bulk milk chocolate:

100g

Bulk white chocolate:

150g

Butter:

50g

Preparation

  • Use a round shape stencil to make bottoms on parchment paper or spread a thin layer of tempered dark chocolate on parchment paper. Cut out circles with a conical round cutter. Evenly space circles on parchment paper, allowing distance. Cover with additional parchment paper. Use a heat gun to lightly warm the surface of the circles. Immediately place a plate on top, and flip upside down.

Directions

  • Bring the cream with the zest, glucose and lime juice to a boil.
  • Let infuse until the cream reaches a temperature of approximately 95°F.
  • Add the melted cocoa butter to the tempered milk and white chocolate.
  • Pour the cream through a sieve over the mixed milk and white chocolates and cocoa butter. Add the creamy butter. Mix well.
  • Pipe the ganache into a rosette shape on top of the bottoms by using a star-piping tip.
  • Allow to cool for approximately 30 minutes.
  • Bring the centers to room temperature before enrobing in dark chocolate.