Jasmin ganache palette

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.

Jasmin Ganache Palette

Ingredients Preparation
  • 415g
    35% cream
  • 72g
    trimoline

Mix.

  • 20g
    jasmine tea

Infuse in the mixture. Cook thoroughly and quickly. Strain.

  • 500g
    C811

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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