Wild Strawberry

Wild Strawberry Ganache

• 300 g wild strawberry purée
• 285 g Opayls 33% white chocolate
• 50

Wild Strawberry Ganache

Mix the strawberry purée with the colour and reduce to 170g. Melt the chocolate to 45°C. Add the liquid sorbitol inverted sugar to the chocolate, then add the boiling purée in three stages. Place in a Thermomix on a slow speed and gradually add the butter. Add the citric acid at the end. Mix until emulsified and a smooth ganache is formed. Place into a piping b