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Vanilla Bean Ganache

Idea gallery #957
Vanilla Bean Ganache
Ingredients and Supplies
1/2 cup heavy cream
2 teaspoons corn syrup
1 pound chocolate, melted
1 tablespoon invert sugar
1 tablespoon butter, softened
1 tablespoon vanilla bean paste
candy thermometer
parchment paper
oval cutters
dipping tool
vanilla sugar
  • alt images
Instructions
In a heavy saucepan, bring cream and corn syrup to boil. Add butter and invert sugar. Cool to at least 98°. Melt chocolate. Blend with a whisk until a smooth consistency is reached. Stir in 1 tablespoon vanilla bean paste.
CUT GANACHE: Spread the mixture into a 9" x 9" pan lined with parchment paper, keeping the top as smooth as possible. Chill for several hours in the refrigerator. Remove from pan and cut into ovals using 1" oval cookie cutter. Dip into melted candy coating or melted and tempered chocolate. The squares may be kept in the refrigerator for ease of dipping. Immediately after dipping, sprinkle with vanilla sugar.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.

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