Strawberry Ganache

Toni Roberts / Pastry Chef & CIA Bachelor's Alumnae '05, Ritz-Carlton, Chicago, IL; Event - CIA Alumni Weekend 2019

20 g. elderflower liqueur
500 g. The Perfect Purée Strawberry Puree, thawed
10 g. vanilla bean paste
500 g. Valrhona Dulcey Chocolate
1. Melt the chocolate.
2. Bring the puree, vanilla bean paste and elderflower liqueur to a simmer.
3. Blend into the chocolate in fourths, finish with the immersion blender.
4. Allow to crystallize at room temperature in a shallow layer with plastic touching the surface.
Can be used as a filling for macarons, or enrobed in chocolate.