CathyStrawberry Dark Chocolate GanacheJanuary 5, 2015
Used in:
Chocolates (bon bons)
Ingredients
- 75 g strawberry puree
- 65 g sugar
- 12 g light corn syrup
- 2 g pectin
- 50 g dark chocolate chopped
- 15 g heavy cream
- Cooking:
- 30 min
- Ready in:
- 30 min
Instructions
- Heat strawberry puree to 122°F
- Mix pectin with sugar and add to the strawberry puree. Bring to a boil
- Add heavy cream and bring to a boil again
- Strain over chocolate and mix until combined
- Pour into desired mold and let set before cutting and enrobing.