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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

Strawberry Cream Ganache Recipe

Yield: 100 pieces, depending on size.

strawbery-cream-ganache.jpg

Ingredients

Heavy Cream:

100g

Strawberry Puree:

120g

Butter:

100g

Bulk Dark Chocolate:

160g

Bulk Milk Chocolate:

180g

 

 

Preparation

  • Make the shell molding by using tempered dark chocolate.

Directions

  • Bring the cream, strawberry puree and butter to a boil.
  • Allow to cool to a temperature of approximately 95°F.
  • Add the liquid to the tempered dark chocolate and milk chocolate. Mix.
  • Immediately pour ganache into the chocolate shells.
  • Allow to set before closing the bottom of the molds.
  • Allow to cool for approximately 20 minutes.