Ginger Ganache Ginger Ganache John Antinore, Pastry Artisan, Wegman's • 225 grams heavy cream • 25 grams corn syrup • 45 grams 38% milk chocolate, melted • 300 grams 61% dark chocolate, melted • 75 grams unsalted butter, room temperature • 50 grams The Perfect Purée Ginger, thawed Method: 1. Bring heavy cream, corn syrup and Ginger puree to a boil. 2. Cover and allow cream mixture to infuse for 10 minutes. 3. Strain Ginger puree from the cream mixture, and re-scale to heavy cream. 4. Add additional heavy cream, if needed, to bring weight back up to 225 grams. 5. Re-heat cream and pour over melted chocolates. Mix cream and chocolate until completely blended and the ganache is smooth and creamy. 6. Once ganache has cooled to about 86° F, add room temperature butter and mix with hand held immersion blender, until butter is fully incorporated. 7. Allow ganache to completely cool overnight. Once it has completely cooled, scoop and shape into rounds and dip into tempered dark chocolate. 8. Garnish with a small piece of candied ginger.