50gramsfresh strawberrythaw first, if using frozen
Instructions
To make the ganache:
To a small saucepan add glucose and cream and bring to a simmer, stirring occasionally.
Add the chopped strawberries and continue to simmer for a minute, or two.
Remove from heat and allow to steep for 10 minutes.
Use an immersion blender, or blender to blend the mixture, then pour through a sieve. Keep warm.
Place chocolate into a medium bowl and set over a pot of simmering water to melt.
Remove from heat and add the warm cream mixture to the melted chocolate.
Use a hand-held whisk to gently stir the mixture until the chocolate has completely melted and the ganache is smooth and creamy.
Allow to cool at room temperature, then transfer to a piping bag (no tip required).
Assembly:
Temper and mold your chocolate using your desired mold. If colouring your chocolate, be sure to use oil-based colour. Or you may use freeze-dried berry powder to colour your chocolate in the tempering phase.
Once the molded chocolate has set, cut a small opening at the tip of your piping bag and fill the molded chocolate to just below the edge.