Yield: Approx. 165; 2.25cm x 3cm pieces.
Ingredients - First Layer
|
Pure pistachio puree: |
250g |
|
Bulk white chocolate: |
325g |
Ingredients - Second Layer
|
Heavy cream: |
100g |
|
Frozen cherry puree: |
130g |
|
Grated ginger: |
4g |
|
Butter: |
25g |
|
Bulk milk chocolate: |
460g |
Preparation
- Defrost the puree.
- Meanwhile, pour a thin layer of tempered milk chocolate on a guitar sheet or parchment paper.
- Immediately place the frame on top of the liquid chocolate. Let set.
Directions - First Layer
- Mix the pistachio puree with tempered white chocolate.
- Pour the mixture into the frame until it is 1/3 full. Let set.
Directions - Second Layer
- Bring the cream with cherry puree, grated ginger and butter to a boil.
- Allow to cool to a temperature of approximately 95°F.
- Strain over the tempered milk chocolate. Mix well. It is best to use a hand blender to homogenize the mixture.
- Immediately pour the ganache into the frame on top of the pistachio layer.
- Allow to cool for approximately 30 minutes.
- Cut with a guitar into desired dimensions.
- Bring the centers to room temperature before enrobing in milk chocolate.