Ginger and lemon infused ganache

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


Created by
  • Jean-Pierre Wybauw - Chef and chocolate consultant Belgium


ingredients preparation
  • 400g
  • 15g
    grated ginger
  • 1/2
    lemon zest

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

  • 300g
  • 300g

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.
  • Q.S.

Dip the fillings into the chocolate and decorate

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