Luca's Balsamic ganache

diane has already tried the olive oil ganache with great success and asked for the balsamic.

here you go!

Luca Mannori’s Balsamico al Miele
Honey and Balsamic vinegar Ganache

400 grams heavy cream 35% minimum fat content
1 gram fresh rosemary
1/2 lemon zest
100 grams of honey ( strong such as chestnut)
500 grams bittersweet chocolate 55%
100 grams salted butter
80 grams Traditional BalsamicVinegar
80 grams Glucose ( 38 DE)


1. Boil the cream and infuse the lemon and rosemary for 20 minutes. Filtare, pressing well on the lemon and rosemary to get all the essential oils.

2. Add the honey and glucose and let lightly simmer.

3. Drizzle the hot cream onto the chopped chocolate, stirring but not incorporating air.

4. Add the butter, softened and lightly whipped, a little at a time and the balsamic vinegar.

5. pour into mold and let sit 24 hours.

6. Cover with chocolate 55% .


Serve with Kenya Tea sweetened with the same honey.
( there is also an ancient fermented honey drink, Idromiele that he suggest serving with the chocolate.