Chinotto Limone Ganache

INGREDIENTS
200g quality couture... I mean couverture (53-56%) bittersweet chocolate
110g Chinotto (Italian cola)
Zest from half a lemon (try not to include the white pith)
60ml pouring cream (35% fat)
30g unsalted butter (at room temperature)

MAKE THE GANACHE
1.  Place the chocolate into a heat resistant bowl and microwave until melted.  Microwave for 40 seconds in the first instance then 20 second intervals until ready.
2.  Place the Chinotto, lemon and cream into a small saucepan and heat until it reaches boiling point.

3.  Pour the Chinotto/cream and lemon mixture into the melted chocolate and whisk.
4.  Add the butter and continue to whisk until all the butter is combined and the ganache is glossy and smooth.
5.  Cover with cling film to prevent a skin from forming and refrigerate until firm but not solid.
6.  When ready, place in a piping bag and fill your macaron shells.


Note: for a stronger Chinotto flavour you can omit the cream entirely  - replace the same quantity with more Chinotto.