Blueberry Ganache Recipe

Yield: Approx. 65; 2.25cm x 2.25cm pieces.

Ingredients

Preparation

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

Directions

• Bring the cream, glucose, blueberry puree and butter to a boil.
• Allow to cool to a temperature of approximately 95°F.
• Add the tempered milk and dark chocolates and mix. To emulsify the mixture properly, it is best to use a hand blender.
• Immediately pour the ganache 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 dark chocolate.