Stick candy ganache
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
|
700 |
g |
cream |
|
100 |
g |
invert sugar |
|
1150 |
g |
lvoire couverture |
|
80 |
g |
stick candy |
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.