Praline Slice Edelweiss with Dark Grenada 70%

Bring the cream, fondant and butter to the boil. Add the edelweiss and leave to steep for 5 minutes. Sieve and pour over the couverture. Melt the couverture, add the sorbic acid, and blend. Pour the ganache into a mould.

Cover the cooled ganache with Dark Fahey 52% Couverture.