Yield: Approx. 110; 2.25cm x 2.25cm pieces.
Ingredients
|
Heavy Cream: |
180g |
|
Sorbitol: |
10g |
|
Honey: |
25g |
|
Glucose: |
25g |
|
Tea: |
5g |
|
230g |
|
|
80g |
|
|
Butter: |
40g |
Preparation
- Pour a thin layer of tempered organic dark chocolate on a guitar sheet or parchment paper (pre-enrobing).
- Immediately place the frame on top of the liquid chocolate. Let set.
Directions
- Bring the cream, sorbitol, honey and glucose to a boil. Add the tea.
- Allow composition to infuse until it reaches a temperature of approximately 95°F.
- Strain the liquid onto the organic dark and milk chocolates. Mix well.
- Add the softened butter. Use a hand blender to emulsify the ganache.
- Immediately pour the ganache into the frame that is pre-enrobed.
- Allow to cool for approximately 30 minutes.
- Use a guitar cutter to cut into desired dimensions (a knife works fine too).
- Bring the centers to room temperature before enrobing in tempered organic dark chocolate.