Dark chocolate and yuzu ganache

Dark chocolate and yuzu ganache is a highly original and refined version of the chocolate citrus combination. It can be enjoyed as a dessert simply as a quenelle, for example on some yuzu marmelade, or in macaroons. I make it with a fruity type of chocolate, like a Tanzanian or Madagascar chocolate, which I mix with a little bit of milk chocolate to obtain a supple texture and good balance. 

1° Melt 250g of chocolate in a bain-marie.

2° Using a spatula, gradually incorporate the juice of two fresh yuzus, previously heated, into the chocolate. 

3° Then add 55 grams of butter into the still-warm ganache.

4° Cover with a plastic wrap in contact with the ganache and keep it in the fridge for one hour before serving.