Lavender Chocolate Ganache Recipe

Yield: Approx. 150; 2.25cm x 2.25cm pieces.

Ingredients

Preparation

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

Directions

• Bring the cream, glucose, sorbitol and lavender flowers to a boil.
• Allow to infuse.
• Meanwhile, mix the yolks with invert sugar and beat until a foamy texture is formed.
• Strain the cream over the egg yolk mixture. Heat while stirring until a temperature of approximately 185°F is reached.
• Allow to cool to a temperature of approximately 95°F.
• Add the tempered milk and dark chocolate. Mix well.
• Pour the ganache immediately 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 milk chocolate.