Yield: Approx. 117; 2.25cm x 2.25cm pieces.
Ingredients
|
Heavy cream: |
200g |
|
Verbena tea: |
3g |
|
Lavender flowers: |
1g |
|
Sorbitol powder: |
15g |
|
Honey: |
30g |
|
240g |
|
|
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.