Ginger Sour Ganache

Ginger Sour Ganache

Yields approx 60 to 75 chocolates

Jason Whaley, The Perfect Purée of Napa Valley

    • 150 g. The Perfect Purée Ginger Sour blend, at room temperature
    • 450 g. milk chocolate chips OR finely chopped chocolate
    • 15 g. butter at room temperature
    • 1 pinch of salt
Method:
1. Place milk chocolate into a plastic bowl (a glass bowl will retain heat, and may cause chocolate to burn).
2. Microwave chocolate for a short burst- about 45 seconds.
3. Pour Ginger Sour into chocolate and allow to set for about 10 seconds.
4. Place bowl into microwave again for about 10 seconds.
5. Remove from microwave and allow to rest another 15 seconds so that the heat in the mixture can distribute.
6. Begin to stir slowly from the middle of the bowl with a wire whisk, using small circles slowly stir in larger circles, until the entire bowl has been blended. If you find the mixture is not melted enough, you can return the mixture to the microwave for another 5 to 10 seconds.
7. Add the butter and salt into the chocolate and stir until well blended.
8. Pour mixture into a pastry bag and use for filling chocolates.
9. We recommend using milk chocolate for the shell, so that the Ginger Sour flavor shines through in the finished product.
Serving Suggestions:
Use as filling for molded milk, dark or white chocolates or as frosting.
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