Zéphyr White Chocolate Vanilla Ganache

Christmas/New Year

Zéphyr White Chocolate Vanilla Ganache

Created by
  • Christophe Morel
    Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)
Level
level 2
Recipe components

Ganache chocolat blanc Zéphyr à la vanille

IngredientsPreparation
  • 95g
    35% cream
  • 10g
    sorbitol
  • 10g
    butter
  • 2piece(s)
    Tahitian vanilla
  • 10g
    glucose syrup

Heat.

At 80 ̊C pour on the chocolate and the cocoa butter. Mix to emulsify.

Pour in a 10 mm thick frame. Let crystallize for 12 hours. Cut with a guitar and enrobe with 64% Guayaquil.