Grand Choc
- Level:
-
Difficult
Ganache
Used products: Ganache
-
10.6 oz35% cream
-
1.8 ozGlucose
-
1.1 ozSorbitol
-
14.1 ozCacao barry® or noir™ dark chocolate grand choc
-
1.2 ozButter
Preparation: Ganache
Boil together cream, glucose and sorbitol.
Pour over chocolate and mix well.
Add butter and mix well.
Finishing and assembly:
Pipe.
Roll.
Enrobe with chocolate.
Decorate.
Comments