Mandarin Orange Blossom

Mandarin Blossom Ganache

• 300 g Mandarin purée
• 100 g whipping cream
• 8

Mandarin Blossom Ganache

Mix the Mandarin purée with the zest and reduce to 175g. Once reduced bring to the boil with the cream and essence. Melt the chocolate to 45°C, add the inverted sugar. Gradually add the liquid in three stages to the chocolates, emulsifying each time. Place in a Thermomix on a slow speed and gradually add the butter. Mix until emulsified and a smooth ganache is