Ginger (Created by Jean-Pierre Wybauw - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
15g grated ginger
1/2 lemon zest
Bring to the boil.
Leave to infuse for 5 min.
milk chocolate Callebaut Origine Java
300g dark chocolate Callebaut Origine Grenade
Melt together and mix the cream mixture into the chocolate
|50g invert sugar||Mix in and leave to cool|
|75g butter (at room temperature)||
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.
|tempered dark chocolate Callebaut Origine Sao Thomé||Dip the fillings into the chocolate and decorate|