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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.

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