Alto el Sol Ganache

Used Cacao Barry products
Moulded bonbons

Alto el Sol Ganache

Created by
  • Francisco Migoya
    Head Chef at Modernist Cuisine
Level
level 1
Used Cacao Barry products
Recipe components

Alto el Sol Ganache

IngredientsPreparation

Combine the heavy cream with the glucose and salt in a small sauce pot and bring to a boil over high heat.
Pour onto the Alto el Sol chocolate and allow to sit for one minute.
Emulsify using a hand held blender. 
Allow to cool down to 86°F/30°C before piping into the chocolate shell mold.