Mint Ganache

By Muriel AUBLET-CUVELIER October 26, 2026

Muriel AUBLET-CUVELIER

Corporate chef

Created on

October 26, 2026

Recipe

Products used

Invert Sugar , Powdered Sorbitol , Chopped Mint , DE40 Glucose Syrup

Step 1 Mint Ganache

The ingredients

468,4g	(31.1%)	35% liquid cream
89,0g	(5,9%)	Invert sugar ()
78,1g	(5,2%)	Soft butter
46,8g	(3,1%)	Sorbitol powder ()
78,1g	(5,2%)	Glucose syrup DE40 ()
11,7g	(0,8%)	Chopped mint ()
593,3g	(39,4%)	Tanzania Coverage: 75%
140,5g	(9,3%)	Barry Lactée Blanket
1506g	(100%)	TOTAL

Process

Bring the cream, invert sugar, butter, sorbitol, and glucose syrup to a boil. Add the mint and let steep, covered, for 10 minutes. Strain through a fine-mesh sieve, then reheat to 80°C.
Pour over the couverture chocolate (ideally at 80°C), mixing with a spatula without incorporating air.
Mix thoroughly without incorporating air, then cool to 34°C.
On a guitar sheet, pour a very thin layer of milk chocolate and place 1-cm-high strips on each side.
Pour between the two strips and smooth with a flat ruler on the work surface to ensure the ganaches are even.
Let crystallize for 24 hours at 17°C and 70% relative humidity.

Step 2 Chocolate Candy

The ingredients

1778,8g	(96.2%)	Milk Coverage
71,2g	(3,8%)	Chopped mint ()
1850g	(100%)	TOTAL

Process

Cut the ganaches with a guitar-shaped cutter. Keep them at 19°C.
Temper the chocolate and dip the ganaches to coat them.
Sprinkle with chopped mint flakes.
Let them crystallize.

Assembly and information

Store in a box for up to 6 weeks at a temperature between 12° and 17°C.

Board

Blanc Gallia is ideal for standardizing the volume of liquid egg whites and improving their stability.