Kuroshio
Created by:

Kuroshio

Level:
Difficult

Kuroshio Ganache

Used products

  • 4.2 oz
    Cacao barry® or noir™ chocolate kuroshio
  • 1.1 oz
    35% cream
  • 1.1 oz
    Milk
  • 2.0 oz
    Glucose syrup
  • 1.7 oz
    Unsalted butter

Preparation

Boil together cream, milk and glucose syrup.
Pour over chocolate and mix well.
Add unsalted butter and mix with hand blender until smooth.

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