Grand Choc
Created by:

Grand Choc

Level:
Difficult

Ganache

Used products

  • 10.6 oz
    35% cream
  • 1.8 oz
    glucose
  • 1.1 oz
    sorbitol
  • 14.1 oz
    Cacao Barry® Or Noir™ dark chocolate Grand Choc
  • 1.2 oz
    butter

Preparation

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.

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