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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL

Almond Cream Ganache Recipe

Yield: Approx. 80; 3cm x 2.25cm pieces.

Ingredients

almond-cream-ganache.jpg

Heavy Cream:

160g

Invert Sugar:

20g

Cinnamon Powder:

0.5g

Ginger Powder:

0.5g

Cardamom Powder:

0.5g

Pure Almond Paste:

45g

Bulk Milk Chocolate:

340g

Butter:

70g

Preparation

  1. Pour a thin layer of tempered milk chocolate on a guitar sheet or parchment paper.
  2. Immediately place a frame on top of the liquid chocolate. Let set.
  3. Cut the butter into cubes and bring to room temperature.

Directions

  1. Bring the cream, invert sugar and spices to a boil.
  2. Let cool to approximately 95°F.
  3. Mix the almond paste with the tempered milk chocolate.
  4. Pour the cream on the chocolate mixture, and add the butter. To homogenize the cream, it is best to use a hand blender.
  5. Immediately pour the ganache into the frame.
  6. Cool for approximately 30 minutes.
  7. Use a guitar cutter to cut into desired dimensions.
  8. Bring the centers to room temperature before enrobing.