Ginger and lemon infused ganache
level 2
How to make a ganache that has tonnes of powerful chocolate and artfully infused with refreshing hints of citrus and ginger? This recipe is well worth a try. We mixed a milk and dark chocolate to create a nice balanced taste. On tasting you’ll experience refined caramel and intense cocoa flavours spiced up with ginger and lemon. Fireworks on the palate
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Recipe components
Callebaut® ingredients
Ginger
| Ingredients | Preparation |
|---|---|
| Bring to the boil. Leave to infuse for 5 min. Sieve |
Melt together and mix the cream mixture into the chocolate | |
| Mix in and leave to cool |
| Mix in and emulsify in the Robot Coupe. Pour on a plate (1cm thick layer) and leave to harden. Cut the filling into desired shapes and sizes. |
Dip the fillings into the chocolate and decorate |
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