MINT GANACHE

Mint Ganache

Ingredients Total weight: ~ 343 g 100%

• White chocolate 33% 112 g 33%

• Whipping cream 35% 112 g 33%
• Lime juice 22 g 6%
• Mint leaves 6g 2%
• Glucose/corn syrup 33 g 10%
• Butter 82% 45 g 13%
• Cocoa butter 11 g 3%
• Lime zest 1.5 g <1%

1. Wash and pat dry the mint, chop it finely using a knife.

2. Add the whipping cream, chopped mint and glucose syrup in

a saucepan and bring to 80 °C / 176 °F.

3. Meanwhile, melt the chocolate and cocoa butter until half-melted

either in pulses in a microwave or over a water bath. Pour into
a measuring cup.

4. Pour the hot cream mixture over the chocolate, let the chocolate
melt completely for about 1 minute and process the mixture with
a hand blender.

5. In a separate saucepan, combine the lime zest and lime juice,

heat to 40 °C / 104 °F. Pour over the chocolate mixture and
process everything with a hand blender.

6. Add the soft butter (16 °C / 61 °F) and process the ganache
one more time until smooth.

7. Cover the finished ganache with cling film touching the surface
and place it in the fridge for 6–8 hours to stabilize.

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