INGREDIENTS
- Chocolate Ganache 70% Cocoa:
- – Crema 45 g.
- – Glucose 25 g.
- – Chocolate 70% Cacao 75 g.
- – Butter 30 g.
Take pleasure in these scrumptious 70% cocoa candies They’re spectacular! And exquisite
PROCEDURE:
1. Templar 150 g of semi-sweet chocolate masking.
2. Line the mildew and let it relaxation till it crystallizes.
3. In a microwave-safe bowl, soften the chocolate.
4. In one other bowl, warmth the cream along with the glucose.
5. Pour the cream over the chocolate and emulsify
6. Add the butter at room temperature and combine into the emulsion.
7. Mixear con minipimer.
8. Let it refuel till it reaches a temperature of 29/30°C.
9. Fill the candies, leaving 2 mm of the shell free.
10. Shut with tempered chocolate.
11. Let it refuel till it crystallizes and unmold.
