Ginger and lemon infused ganache

Created by

  • Jean-Pierre Wybauw - Chef and chocolate consultant Belgium

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

Recipe instructions

Quantity
g
(Fill in the desired quantity and recalculate)

Ginger

IngredientsPreparation
  • 400g
    cream
  • 15g
    grated ginger
  • 1
    lemon zest

Bring to the boil. Leave to infuse for 5 min. Sieve

Melt together and mix the cream mixture into the chocolate
  • 50g
    invert sugar
Mix in and leave to cool
  • 75g
    butter
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