Vanilla Moulded Ganache

Method

There's nothing better than a perfectly thin chocolate shell that cracks when you bite into it, revealing a smooth, creamy ganache made from Belgian white chocolate and Madagascan vanilla. If that sounds like you're cup of tea, you're in luck! This recipe comes from the Chocolate Academy, so you know it's been perfected by some of the best chocolatiers in the world!

Recipe courtesy of Callebaut Chocolate Academy

Makes 48 chocolates

How to Make Vanilla Moulded Ganache:

Ingredients

• 160g Whipping Cream

• 2 Vanilla Pods

• 25g Glucose

• 50g Butter

• 300g Callebaut W2 White Chocolate

Method

1. Bring the whipping cream, vanilla and glucose to boil
2. Allow to cool to 40*C
3. Pre-crystallise the white chocolate
4. Pour the vanilla cream mix over the chocolate, add the butter and emulsify with a hand blender

Enjoyed this recipe? You can swap the W2 White Chocolate for 250g of 823 Milk Chocolate, or 200g of 811 Dark Chocolate, if you prefer.