Jasmin ganache palette
(Created by Jean-Philippe Darcis - Business manager and Pastry Chef at Patisserie Darcis)
| Ingredients | Preparation |
|---|---|
|
415 g
Corman 35% cream
72 g trimoline |
Mix. |
| 20 g jasmin tea | Infuse in the mixture. Cook thoroughly and quickly. Strain. |
| 500 g dark chocolate Callebaut Select 811NV | Pour the mixture onto the chocolate. Blend for a short while. |
| Table this mixture until the temperature cools to 32°C. Pour onto a 7 mm thick: Flexipan® Guitare frame ref. FT 04020. Allow to crystallise for 24 hours. Cut into small squares using the guitar cutter and coat with Callebaut Strong 70-30-42NV dark chocolate. | |
