The centers were perfectly creamy. Couldn't have asked for a better batch of ganache.
Ingredients
- 140g heavy cream
- Zest of one lemon in long strings (removed with vegetable peeler)
- 45 mint leaves, finely chopped
- 60g clear corn syrup
- 90g butter, very soft (but not melted)
- 940g white chocolate, melted and tempered (30ºC)
- 120g lemon juice, heated to 40ºC
- Dark chocolate, tempered for dipping (about two pounds, give or take)
Directions
- Combine the cream, lemon peel, mint leaves, and corn syrup in saucepan. Bring to a boil.
- Remove from heat. Cover and let sit for five minutes. Remove the lemon peel. Allow to cool to 40ºC.
- Massage the butter into the white chocolate until no lumps remain.
- Pour the 40ºC cream mixture and the 40ºC lemon juice over the white chocolate. Stir in small circles to emulsify, then spread outwards.
- Spread into a 9" x 9" silicone baking pan. Cover with plastic wrap directly on the surface and allow to crystalize overnight.
- Precoat the top side in tempered dark chocolate. Let set.
- Remove from the pan. Cut into 1" squares. Dip in dark chocolate. Place on wax paper overnight to set.
Next time
- I'll do a better job tempering the dark chocolate. The white chocolate (and consequently the ganache) was perfect, but the dark chocolate coating was not tempered correctly.
- I'll spread in two 9" x 9" silicone pans so that I get 1" x 1" x 1/2" pieces. 1" cubes are just a little too big.
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