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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

Hazelnut Heart with Jasmine Ganache Recipe

Yield: 55 pieces; depending on size.

Ingredients - Bottom

hazelnut-heart-with-jasmine-ganache.jpg

Pure hazelnut puree:

80g

Bulk milk chocolate:

250g

Ingredients - Filling

Heavy cream:

150g

Jasmine tea:

3g

Zest:

1 Lime

Maldon salt:

0.5g

Honey:

30g

Bulk milk chocolate:

180g

Bulk dark chocolate:

75g

Butter:

50g

Preparation

  • Combine the hazelnut puree with the tempered milk chocolate. Mix well.
  • Using the chocolate mixture and heart shape stencil, create the bottoms. Place the hearts on parchment paper.

*Note: If you are using a thin stencil, it is best to create the bottoms using only chocolate.

Directions

  • Bring the cream, tea, zest, salt and honey to a boil.
  • Allow to infuse until the mixture reaches approximately 95°F.
  • Strain the mixture, and pour over the tempered milk and dark chocolate.
  • Add the softened butter. Use a hand blender to make the cream smooth and ready to pipe.
  • Use a piping bag with a smooth tip. Pipe a comma on the left half of the bottoms. Then, pipe an opposite comma on the right half. Allow to crystallize for 30 minutes in the refrigerator.
  • Bring the centers to room temperature before enrobing in dark chocolate.