Vanilla-Rose Ganache
Author: Karina Rivera
Servings: 1 cup


  • 200g White Chocolate (28-32%)
  • 90g Heavy Cream
  • 20g Inverted Sugar
  • 0.5ea PROVA Gourmet Tahitian Vanilla Bean
  • 2g Edible Dried Rose Petals
  • 1 pinch Salt


  • 1. Melt chocolate in a microwave.
  • 2. In a small pot, combine heavy cream, vanilla bean, rose petals, and invert sugar. Bring to a simmer.
  • 3. Pour hot cream mixture over the chocolate in 3 parts, mixing constantly with a rubber spatula. Mix quickly in a downward pressing motion.
  • 4. Once fully incorporated, pour into a deep container. Add salt and use in emulsion hand blender to emulsify.
  • 5. Let set for a minimum of 6 hours before using.