Tomric Plastics, Inc.

Ingredients:

Ganache
Heavy Cream - 400 g or 14 oz.
Liquid Glucose - 40 g or 1.5 oz.
Lemongrass * - 60 g or 2 oz.
New World Chocolate 64% - 500 g or 1 lb. 2 oz.

Finishing
New World Chocolate 64% - a/n
Candied Ginger - a/n
ITS-FG 5 Transfer Sheets - a/n

Procedure:

Combine cream, glucose and lemongrass in a heavy gauge saucepot.
Bring to a boil.
Pour cream mixture over chocolate.
Let sit for one minute and emulsify.
Pour ganache into a 15" x 15" x 3/8" (A-1081) ganache frame on a guitar sheet and allow to set over night.
Place a thin coat of partially tempered chocolate on one side of the ganache using a paint roller or an offset spatula.
Remove frame, flip slab over and cut ganache using guitar with 30 mm cutter.
Cut transfer sheets into 30 mm squares and candied ginger into small pieces.
Enrobe ganache squares with tempered chocolate.
Prior to chocolate candied ginger on one corner of ganache square and transfer sheet on other side.
Allow chocolate to completely crystallize and remove transfer sheet.

*I used the lemongrass tube available in the produce section of my localgrocery store. It is manufactured by a company call Gourmet Garden.Dry or fresh lemongrass can be used but
may change the amount needed tocreate the flavor profile of this piece.