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Bonbons ganache Alto El Sol
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Ingredients:
- Plantation Alto El Sol Millesime 2008
| Preperation | Ingredients |
| Bring to a boil | 50 g whole milk
150 g cream 30 g glucose 30 g sorbitol |
| Pour over | 320 g Alto El Sol 65%
11 g powdered milk 0%fat |
| At 36°C, add tempered butter | 70 g butter |
| Set in a frame mould at 33°C |
Transfer from IBC, member of the Barry Callebaut group
Discover all the IBC decoration range on www.ibcbelgium.be