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VANILLA SEA SALT GANACHE

The dulce de leche dairy notes of the 41% Eclipse du Soleil harmonizes with the vanilla and sea salt for a luxurious bite of chocolate that’s both whimsically sweet and surprisingly tart.

Ingredients

225g cream

60g glucose

15g invert sugar

2 vanilla beans

630g 41% Cacao Eclipse du Soleil

11g lemon

70g butter

61% Cacao Lever du Soleil

Directions

Bring cream, glucose, invert sugar and vanilla beans to a boil. Strain over chocolate. Let stand for 5 minutes. At 35˚c/95˚F, add soft butter and emulsify. Cast into 3/8” x 10” x 12”  frame. Allow to crystallize overnight. Cut to desired shape and separate.

Enrobe in 61% Cacao Lever du Soleil and sprinkle with sea salt.