Verbena and Lavender Ganache Recipe

Yield: Approx. 117; 2.25cm x 2.25cm pieces.

Ingredients

verbena-and-lavender-ganache.jpg

Heavy cream:

200g

Verbena tea:

3g

Lavender flowers:

1g

Sorbitol powder:

15g

Honey:

30g

Bulk dark chocolate:

240g

Bulk milk Chocolate:

250g

Butter:

40g

Preparation

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

Directions

  • Bring the cream, sorbitol and honey to a boil. Immediately add the verbena and lavender.
  • Allow the composition to infuse until a temperature of approximately 95°F.
  • Strain and pour the composition over the tempered dark and milk chocolate. Add the softened butter.
  • Mix well immediately with a hand blender to fully emulsify.
  • Pour the ganache into the frame.
  • Allow to cool for approximately 30 minutes.
  • Cut with guitar into the desired dimensions.
  • Bring the centers to room temperature before enrobing in dark chocolate.