Antonio Bachour

Citrus Ganache

Preparation info
    • Difficulty

      Easy

Appears in
Bachour Chocolate
Bachour Chocolate

By Antonio Bachour

Published 2015

  • About

Ingredients

  • 225 g heavy cream / double cream
  • 40 g invert sugar
  • Zest of

Method

  1. In a small pot, bring heavy cream, invert sugar and citrus zests to a boil. Set aside to infuse for 30 minutes and then bring back to a boil.
  2. Place chocolate into a bowl. Strain hot mixture over chocolate and emulsify with a hand blender.