The secret to the ultimate, intense strawberry flavor in ganache! 🍓 INGREDIENTS • Strawberry puree — 120 g • White chocolate 32–34% — 180 g • Butter 82% — 25 g • Freeze dried strawberry powder — 8–10 g (optional, for a brighter strawberry flavor)  Note: If you don’t have freeze-dried strawberry powder, simply skip it and increase the amount of white chocolate to 200 g.  METHOD 1. Heat strawberry puree to 75–80°C. 2. Pour over white chocolate. 3. Let sit for 1 minute. 4. Blend until smooth. 5. Cool to 35–40°C. 6. Add: strawberry powder and butter. 7. Blend again until smooth. 8. Cover with plastic wrap in contact. 9. Refrigerate 6–8 hours until stabilized. Then it’s ready to use. #TikTokCreatorSearchInsightsIncentive #creatorsearchinsights - @lacemika