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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

Fruit and Cinnamon Ganache Recipe

Yield: 45 pieces, depending on size.

fruit-and-cinnamon-ganache-recipe.jpg

Ingredients

Heavy cream:

180g

Glucose:

20g

Invert sugar or honey:

20g

Zest of 1 orange:

20g

Lemon juice:

20g

Cinnamon powder:

1.5g

Bulk dark chocolate:

200g

Bulk milk chocolate:

50g

Directions

  • Bring the cream, glucose, invert sugar (or honey), zest, lemon juice and cinnamon powder to a boil.
  • Allow to infuse until a temperature of approximately 95°F.
  • Strain the cream over the tempered dark and milk chocolates. Mix well. It is best to use a hand blender to fully emulsify the ganache.
  • Use a piping bag to pipe the ganache into the pre molded chocolate cups.
  • Close the cups with dark chocolate.