Lavender Ganache

Ingredients

Heavy cream 420 g 15 oz 31%
Dried lavender flowers 4 Tbsp 4 Tbsp
Milk as needed
Glucose syrup 120 g 4 oz 9%
Butter, very soft 60 g 2 oz 5%
Dark chocolate, melted, tempered, at 32°C/90°F 750 g 27 oz 55%
Batch Size 1350 g 48 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Dried lavender flowers, for finishing as needed

Method

  1. Combine the cream and dried lavender flowers in a saucepan and bring to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  2. Strain the infused cream through premoistened cheesecloth. Wring the lavender flowers in the cheesecloth to extract the maximum amount of liquid possible.
  3. Return the cream to 420 g by adding milk.
  4. Add the glucose syrup to the flavored cream mixture. Bring to a boil.
  5. Remove from the heat and allow the mixture to cool to 40°C/105°F.
  6. Massage the softened butter into the tempered dark chocolate, taking care that no lumps of butter remain.
  7. Pour the cooled cream mixture over the dark chocolate mixture. Using a paddle, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  8. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/94°F.
  9. Pour the ganache immediately into a frame 12 × 12 × ½ in set on a heavy plastic sheet. Place plastic wrap directly on the surface of the ganache. Allow to crystallize overnight at room temperature.
  10. Remove the frame from the ganache and peel the plastic sheet from the slab.
  11. Precoat one side of the slab with the tempered dark chocolate.
  12. Cut into rectangles, using the 15-mm and 30-mm strings on a guitar.
  13. Using a 3-prong dipping fork, dip the centers in the tempered dark chocolate. When the chocolate begins to set, place 3 dried lavender flowers on top of each piece.

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