Ingredients:

Yield – This recipe is designed to make 4 of TI-111

Process:

• Shell the four heart molds using the dark chocolate. Color the cavities with colored cocoa butter prior to shelling, if desired.
• Place the first two cholates in a bowl and set aside
• Combine cream, ginger beer and fresh ginger in a heavy gauge sauce pot.
• Bring cream mixture to soft boil, remove from heat and cover with pot with plastic wrap.
• Allow cream mixture to steep for 30 minutes.
• Strain cream mixture to remove ginger.
• Add milk to return cream weight to 369 grams.
• Reheat cream mixture and pour over chocolate.
• Build emulsion with emersion blender adding the Jägermeister and as the ganache comes together.
• When the ganache cools below 31 C, pipe into heart cavities and allow to rest at room temperature until completely crystalized or set, usually overnight.
• Cap shells and place mold into cool space (10 C) until the chocolate has crystallized away from the molds.
• Unmold chocolate.