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.

Recipe components

Used Callebaut products

Jasmin Ganache Palette

IngredientsPreparation
  • 415g
    35% cream
  • 72g
    trimoline

Mix.

  • 20g
    jasmine tea

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.