Milk Chocolate Raspberry Ganache Recipe

Yield: Approx. 112 depending on size.

Ingredients

Preparation

• Use an oval shape stencil to make bottoms on parchment paper and pour tempered dark chocolate into the stencil shape - thin layer.
• Cut the butter into cubes, and bring to room temperature.

Directions

• Bring the cream, glucose, sugar, raspberry puree and  dash of salt to a boil.
• Allow to cool to a temperature of approximately 95°F.
• Add the milk chocolate, followed by the butter. Use hand blender to mix and homogenize the ganache.
• Add the entire ganache mix into a piping bag with a smooth tip. Pipe an oval shape dome on top of the bottoms.
• Allow to cool for approximately 30 minutes.
• Bring to room temperature before enrobing.