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Nama Chocolate Sugar Reduced

12 Aug 2021



1. Ganache

2. Cocoa powder



  • 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