VANILLA SEA SALT GANACHE
The dulce de leche dairy notes of the 41% Eclipse du Soleil harmonizes with the vanilla and sea salt for a luxurious bite of chocolate that’s both whimsically sweet and surprisingly tart.
Difficulty:
Working Time: 30 minutes
This recipe contains: Dairy
Ingredients
225g cream
60g glucose
15g invert sugar
2 vanilla beans
630g 41% Cacao Eclipse du Soleil
11g lemon
70g butter
61% Cacao Lever du Soleil
Directions
Bring cream, glucose, invert sugar and vanilla beans to a boil. Strain over chocolate. Let stand for 5 minutes. At 35˚c/95˚F, add soft butter and emulsify. Cast into 3/8” x 10” x 12” frame. Allow to crystallize overnight. Cut to desired shape and separate.
Enrobe in 61% Cacao Lever du Soleil and sprinkle with sea salt.
