Kuroshio
- Level:
-
Difficult
Kuroshio Ganache
Used products: Kuroshio Ganache
-
4.2 ozCacao barry® or noir™ chocolate kuroshio
-
1.1 oz35% cream
-
1.1 ozMilk
-
2.0 ozGlucose syrup
-
1.7 ozUnsalted butter
Preparation: Kuroshio Ganache
Boil together cream, milk and glucose syrup.
Pour over chocolate and mix well.
Add unsalted butter and mix with hand blender until smooth.
Comments