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

(Fill in the desired quantity and recalculate)


  • 400g
  • 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
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