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Tart and Tangy Ganache

Idea gallery #959
Tart and Tangy 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
2 teaspoons lemon icing fruit
1/2 teaspoon key lime flavor
1/2 teaspoon citric acid
candy thermometer
cookie scoop
dipping tools
  • alt images
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 2 teaspoons lemon icing fruit, 1/2 teaspoon key lime flavor and 1/2 teaspoon citric acid.
SCOOPED AND DIPPED GANACHE: Spoon the mixture into a small bowl. Chill for several hours in the refrigerator. Scoop ganache mixture using a cookie scoop. Roll into ball. Dip into melted candy coating or melted and tempered chocolate. Immediately after dipping, place a cut piece of dried apricot on the ganache.

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

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