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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

Blueberry Ganache Recipe

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

blueberry-ganache.jpg

Ingredients

Heavy cream:

150g

Glucose:

20g

Blueberry puree:

150g

Butter:

20g

Bulk milk chocolate:

550g

Bulk dark chocolate:

100g

Whiskey:

25g

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.