Jasmin ganache palette
level 2
Herbs and teas make an inexhaustible source of inspiration to create the most amazing ganaches. Make sure you follow the recipe using the trimoline or invert sugar to guarantee a shelf life of at least 4 to 6 weeks.
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Recipe components
Callebaut® ingredients
Jasmin Ganache Palette
| Ingredients | Preparation |
|---|---|
| Mix. |
| Infuse in the mixture. Cook thoroughly and quickly. Strain. |
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 70-30-42NV dark chocolate. | |
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