Servings: 1 Cup
Equipment
- Microwave
- Small Pot
- Stovetop
- Rubber Spatula
- Deep Container
- Emulsion Hand Blender
Ingredients
- 200 g Callebaut W2 28% White Chocolate Baking Callets
- 90 g Heavy Cream
- 20 g Invert Sugar
- .5 each Prova Gourmet Grade A Tahiti Vanilla Beans (4oz)
- 2 g Edible Dried Rose Petals
- 1 pinch Salt
Instructions
Directions
- Melt the 200 g Callebaut W2 28% White Chocolate Baking Callets in a microwave, in 30 second intervals, stirring between each.
- In a small pot, combine heavy cream, .5 each Prova Gourmet Grade A Tahiti Vanilla Beans (4oz), rose petals, and invert sugar. Bring to a simmer.
- Pour hot cream mixture over the chocolate in 3 parts, mixing constantly with a rubber spatula. Mix quickly in a downward pressing motion.
- Once fully incorporated, pour into a deep container. Add salt and use in emulsion hand blender to emulsify.
- Let set for a minimum of 6 hours before using.