Grand Choc
Ganache
300 g cream (35%)
50 g glucose
30 g sorbitol
400 g Cacao Barry® Or Noir™ dark chocolate Grand Choc
35 g butter
- 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.