From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner
Yield: 40 pieces (10 grams each)
| White Chocolate, chopped | 200 g |
| Unsalted Butter, softened and cubed | 30 g |
| Heavy Cream | 150 g |
| Trimoline (Invert Sugar) | 25 g |
Tools:
- Large Microwavable Bowl
- Microwavable Plastic Container
- Rubber Spatula
Method:
- Place the chocolate in the microwavable bowl and fully melt.
- Lightly stir the butter into the melted chocolate.
- Next, in a microwavable container, boil the heavy cream and trimoline.
Pour the cream mixture over the chocolate and gently stir with a rubber spatula to emulsify. Once at room temperature, this ganache, along with the Passion Fruit Jam, will be piped into chocolate-lined molds.
Purchase items in BOLD in-store at Surfas or online at Culinary District!