The flavour of childhood captured in an adult ganache with different serving suggestions.

Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands.

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Ingredients

Preparation method

• Melt the chocolate.
• Bring the cream to the boil. Add the stick candy and allow it to melt.
• Add the invert sugar to the cream and bring the mixture to the boil again.
• Add the chocolate in five separate additions.
• Blend to a consistent whole with the hand-held mixer.

Serving suggestions

• As a filling for macarons.
• As a dessert component.
• As a filling for a cake.

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