Ganache de Marseille

Serves: makes 300g ganache 24 truffles

Prep time: 15 minutes

Cook time: Chill Time: 2 hours or overnight

Total time: 2 hours 15 minutes

Dietary: Dairy , may contain traces of nuts (depending on the chocolate source)

Meal type: confection

Misc:

Occasion:

Author: Dghchocolatier

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Ingredients

  • 150g 58% single-origin dark chocolate (São Tomé – fruity, floral notes shine here)
  • 90ml double cream
  • 20g lavender honey (use Cridling Honey for a Yorkshire–Provence connection)
  • 1 tsp dried culinary lavender buds
  • 10g softened unsalted butter (1 tbsp extra virgin olive oil)
  • Pinch of fine sea salt

Method

1. Infuse the cream:

In a small saucepan, gently heat the double cream with the lavender buds until just simmering. Remove from the heat and steep for 10 minutes. Strain out the lavender.

2. Prepare the chocolate:

Finely chop the chocolate and place in a heatproof bowl.

3. Make the ganache:

Reheat the cream until hot but not boiling. Pour over the chocolate. Let sit undisturbed for 2 minutes.

4. Stir gently:

Starting at the centre, stir in slow, concentric circles until fully emulsified and glossy.

5. Add the flavour notes:

Stir in the honey, olive oil, and sea salt. The olive oil lends Mediterranean warmth and silkiness.

6. Cool and set:

Cool to room temperature, then pipe into chocolate shells or if hand rolling refrigerate for 2 hours or until firm.

Chef’s Tip:

For neat truffles, dust your hands with cocoa powder before rolling. Garnish with a sugared lavender bud for a hint of elegance.

Interesting Fact:

Lavender has been used in Provençal cuisine for centuries — a key element in Herbes de Provence. While often associated with soap or sachets, it brings delicate floral depth to chocolate, especially when balanced by honey and olive oil.

Difficulty Level: Intermediate

Shelf Life & Storage:

Store refrigerated in an airtight container for up to 7 days

Bring to room temperature before serving

Freezer-friendly for up to 1 month