Heat up the fresh cream together with the glucose, invert sugar, salt and fennel.
At 85 °C stop the heating process.
Sieve the cream and pour on top of the Belcolade Origins Costa Rica 38 and Belcolade Origins Costa Rica 64.
Mix by using a hand mixer to obtain a homogeneous and fluid ganache.
Spread out a thin layer of tempered Belcolade Lait Selection onto a sheet of baking paper and place a square of 8 mm thickness on top of the chocolate.
At 30 °C spread out the ganache in the square.
Let it crystallize for 12 hours in a room at 18 °C with an average humidity below 60 %.
Final Assembly
Spread out evenly a layer of tempered Belcolade Noir Selection onto the ganache.
Before complete crystallization, cut with a guitar into the required shape.
Enrobe with tempered Belcolade Lait Selection and decorate immediately with a relief sheet.
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