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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

Verbena and Lavender Ganache Recipe

Yield: Approx. 117; 2.25cm x 2.25cm pieces.

Ingredients

verbena-and-lavender-ganache.jpg

Heavy cream:

200g

Verbena tea:

3g

Lavender flowers:

1g

Sorbitol powder:

15g

Honey:

30g

Bulk dark chocolate:

240g

Bulk milk Chocolate:

250g

Butter:

40g

Preparation

  • Pour a thin layer of tempered dark chocolate on a guitar sheet or parchment paper.
  • Immediately place the frame on top of the liquid chocolate. Let set.

Directions

  • Bring the cream, sorbitol and honey to a boil. Immediately add the verbena and lavender.
  • Allow the composition to infuse until a temperature of approximately 95°F.
  • Strain and pour the composition over the tempered dark and milk chocolate. Add the softened butter.
  • Mix well immediately with a hand blender to fully emulsify.
  • Pour the ganache into the frame.
  • Allow to cool for approximately 30 minutes.
  • Cut with guitar into the desired dimensions.
  • Bring the centers to room temperature before enrobing in dark chocolate.