Praline Slice Edelweiss with Dark Grenada 70%

Edelweiss Ganache

ingredients preparation
  • 600g
    Cream (Emmi)
  • 170g
  • 200g
    butter (Emmi)
  • 7g
    Edelweiss, dried
  • 800g
  • 200g
  • 3g
    Sorbic acid

Bring the cream, fondant and butter to the boil. Add the edelweiss and leave to steep for 5 minutes. Sieve and pour over the couverture. Melt the couverture, add the sorbic acid, and blend. Pour the ganache into a mould.


Cover the cooled ganache with Dark Fahey 52% Couverture.

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