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Chocolate Ganache with White Sturgeon Caviar

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Chocolate Ganache with White Sturgeon Caviar

Savour the complexities of velvety Valrhona Manajri 64% Chocolate, with the clean subtle flavours of White Sturgeon caviar. A pairing that’s as unexpected as it is unforgettable.
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Course Dessert

Ingredients
  

  • 200g Valrhona Manajri 64% Chocolate Feves
  • 300ml thickened cream
  • 30g Calvisius White Sturgeon Caviar
  • Serving suggestions: serve ganache in a small ramekin, or serving dish.

Instructions
 

  • Add chocolate to a small saucepan, along with the cream. Stir over a gentle heat until the chocolate has melted and is combined with the cream. Remove from heat immediately.
  • While warm, spoon ganache into small ramekins or serving dishes, allowing one per guest. Any additional mixture can be placed in containers and frozen for future use.
  • Place ramekins in the fridge to allow ganache to firm for half an hour, or until ganache is just set. Arrange serving dishes with your caviar accoutrements, including spoons when ready to serve.
  • Garnish each ramekin with White Sturgeon caviar, just prior to serving.
Keyword Caviar, Chocolate

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