null
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

Lavender Chocolate Ganache Recipe

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

Ingredients

lavender-chocolate-ganache.jpg

Heavy cream:

260g

Glucose:

50g

Sorbitol powder:

15g

Lavender:

1g

Egg yolks:

50g

Invert sugar:

50g

Bulk milk chocolate:

250g

Bulk dark chocolate:

150g

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.