Filled chocolates with a soft ginger centre

Heat the cream in a bain-marie with 2 teaspoons CANNAMELA freeze-dried ginger and 1 teaspoon CANNAMELA Oro Line ground ginger, without boiling it.

Remove from the heat and leave to infuse for 1 hour.

Strain the cream through a fine-mesh strainer, then reheat in a bain-marie.

Put the chopped white chocolate in a bowl and add the hot cream. Stir until completely melted, then set aside.

Melt the chopped dark chocolate in a bain-marie.

Pour the melted chocolate into the chocolate mould, turn it upside down and remove the excess quantity.

Leave to rest in the refrigerator for 15 minutes.

Transfer the ginger ganache into a piping bag and fill the chocolate casings.

Heat the leftover melted chocolate and pour it over the ganache. Level the surface with a spatula.

Place the mould in the refrigerator for at least 1 hour.

Remove the chocolates from the mould and sprinkle with CANNAMELA Grinder Cap Ginger.