Vanilla and sea salt ganache chocolates

The dulce de leche dairy notes of the 41% Eclipse du Soleil pairs with the vanilla and sea salt for a luxurious bite of chocolate that’s whimsically sweet with a hint of sour cream.


225g 35% cream
60g Sosa glucose
15g Sosa invert sugar
2 Norohy vanilla pods
630g Guittard 41% Eclipse du Soleil
70g butter


Bring the cream, glucose, invert sugar and vanilla pods to a boil.

Strain over chocolate and let stand for 5 minutes.

At 35° C / 95° F, add soft butter and emulsify.

Cast into 3/8" x 10" x 12" frame. Allow to crystallise overnight.

Cut to desired shape and separate.

Enrobe in Guittard 61% Lever du Soleil and sprinkle with sea salt.


Recipe courtesy of Guittard