GANACHE　BLANCHE White Chocolate Ganache

February 14, 2007 Swiss style white chocolate ganache, cut into squares. To decorate, you can arrange silver dragees in the center or airbrush with chocolate spray. Silver dragees (little silver balls used to decorate confectionery) are called “arazan” in Japanese, which derived from the French word “argent” meaning “silver.”

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Chop chocolate into fine pieces and place in a bowl together with butter. (Photo #1) In a saucepan, bring cream to a boil. Pour the boiling cream into the bowl. (Photo #2) Stir the chocolate mixture and blend. Fill a square dish or tray with the mixture to a depth of 1 cm. (Photo #3) Refrigerate until firm, then cut into 2 cm squares. Dust with confectioners’ sugar. To decorate, place silver dragees in the center. Servings per Recipe Calories per Serving Ready In 4  12 pieces  0kcal 180 minutes white chocolate 90g  butter 100g  whipping cream 50g  confectioners’ sugar   silver dragees