12 Aug 2021
Composition
1. Ganache
2. Cocoa powder
Ingredients
Method
- Boil cream,butter, milk, glucose and pour on the Belcolade Noir Selection Sugar Reduced .
- Keep the temperature of the ganache around 36°C and finally mix well with a blender to have a smooth and homogeny texture
- Bring into a square, let it crystallize and then cut the required shape.
- Covered directly with cocoa powder
