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Violet & Lindt White Chocolate Ganache


By LadyMacaron20ten (Visit website)




Violet & Lindt White Chocolate Ganache

175 ml thickened cream
20-25 ml Monin Violet Syrup
250g Lindt White Chocolate

MAKE THE GANACHE 
1.  Gently heat the cream in a medium saucepan until it almost reaches boiling point then remove from the stove.
2. Add the syrup and chocolate to the cream and stand for 5 minutes.  Whisk until smooth. 
3. Transfer the ganache to a bowl and refrigerate for about 90 minutes until firm but not set. 
4. Use an electric mixer to beat the ganache on high speed but be careful not to over beat.
5. Spoon the ganache into a piping bag and begin filling your macaron.

Notes: Tint the basic macaron recipe purple and sprinkle crystallised violets on top of the shells straight after piping them.  Smell the gorgeous floral aroma whilst your macaron are cooking - bon appetit.


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