The light, fresh taste of the ganache in these pralines are perfect for a summer treat.
- Fresh Mint | 4g / 1/4oz
- Lemon Zest | 2 each
- Cream | 470g / 1lb 1oz
- Black Tea Bags | 6 each
- Glucose | 47g / 2oz
- Milk | a/n
- Milk Chocolate 27% | 562g / 1lb 4oz
- Dark Chocolate 64% | 364g / 13oz
- Butter | 105g / 3.7oz
- Finely chop fresh mint.
- Combine mint, zest of two lemons, cream, tea bags (I used tazo Awake) and glucose in a heavy gauge pot.
- Bring cream mixture to a boil, remove from heat and cover pot tightly with plastic wrap.
- Allow mixture to steep for a minimum of 15 minutes.
- Strain mixture, making sure to get all the cream out of tea bags, and re-weigh. Add milk as necessary to get weight back to 517 g or 1 lb 3 oz.
- Bring cream back to a boil and pour over chocolate.
- Using a hand blender, combine cream and chocolate while adding softened butter.
- Pour warm ganache directly into a 15 x 15 x 3/8 chocolate frame (A-1081) and allow ganache to set.
- Coat top of ganache slab with un-tempered New World Chocolate 27%. (This coat can be applied with a paint roller and needs to be very thin. It is only there to being applied so that slab moves more easily later in production).
- Refrigerate ganache slab.
- Remove slab from refrigeration and remove frame from slab using a knife if necessary.
- Flip slab so that chocolate side is down and remove parchment or guitar sheet while ganache is still cold.
- Cut pieces into desired shape and size (see Step by Step – Guitar Cutter).
- Hand-dip or enrobe and decorate using transfer sheet.