200 grams of tempered, dark chocolate (72%) for topping
400 grams of tempered dark chocolate (72%) for cover
GANACHE WITH THYME
Warm together the cream and thyme. Refrigerate until next day.
Rewarm the cream and sieve out the thyme.
In a separate bowl, heat the sugar and water to 118° C, add the glucose and heat again to 118° C. Combine the sugar syrup and the warm cream and pour over the chopped chocolate, stirring with a rubber spatula until melted and combined.
Cool the mass to 45° C and add the butter. Mix the mass until shiny, use a blender if necessary, otherwise just a rubber spatula.
Pour the Ganache mass into a 25 x 25 cm mould lined with cling film and allow to set for 48 hours at
12° to 15° C.
Spread a thin layer of melted chocolate on top of the Ganache block and let it set. Cut the Ganache into
small pieces, about 2,5 and 2,5 cm, and let them rest for 24 hours, under 20° C. One by one put the pieces on a fork and with the chocolate side down and dip them into the tempered chocolate – carefully
shaking off excess chocolate, giving the pieces as thin and elegant a chocolate layer as possible.
Decorate with fresh or dry thyme before the chocolate coating sets.