Back To School Strawberry Chocolate Crayons
These Strawberry Chocolate Crayons, filled with a silky strawberry ganache, are a fun and delicious back to school treat for students, big and small!
Ingredients
Ganache:
- 250 grams milk chocolate
- 150 grams 35% whipping cream
- 25 grams glucose
- 50 grams fresh strawberry thaw 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.
- Allow the filling to set before sealing.