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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

Milk Chocolate Raspberry Ganache Recipe

Yield: Approx. 112 depending on size.

Ingredients

milk-chocolate-raspberry.jpg

Heavy cream:

200g

Glucose:

25g

Sugar:

25g

Raspberry puree:

85g

Bulk milk chocolate:

375g

Butter:

50g

Preparation

  • Use an oval shape stencil to make bottoms on parchment paper and pour tempered dark chocolate into the stencil shape - thin layer.
  • Cut the butter into cubes, and bring to room temperature.

Directions

  • Bring the cream, glucose, sugar, raspberry puree and  dash of salt to a boil.
  • Allow to cool to a temperature of approximately 95°F.
  • Add the milk chocolate, followed by the butter. Use hand blender to mix and homogenize the ganache.
  • Add the entire ganache mix into a piping bag with a smooth tip. Pipe an oval shape dome on top of the bottoms.
  • Allow to cool for approximately 30 minutes.
  • Bring to room temperature before enrobing.