Ginger
(Created by Jean-Pierre Wybauw - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
| Ingredients | Preparation |
|---|---|
|
400g
cream
15g grated ginger 1/2 lemon zest |
Bring to the boil. Leave to infuse for 5 min. Sieve |
|
300g
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 |
