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.