Strawberry Ganache

Toni Roberts, theWit Chicago; Event - CIA Alumni Weekend 2019

For the Strawberry Ganache:
20g elderflower liqueur
500g The Perfect Purée Strawberry Puree, thawed
10g vanilla bean paste
500g Valrhona Dulcey Chocolate
Method for the Strawberry Ganache:
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.