- Heat the cream to 65 °C.
- Melt the chocolate half.
- Pour the warm cream on the chocolate and add the invert sugar.
- Make a nice emulsion and let it cool down to 42 °C.
- Add the softened butter and add to the ganache.
- Mix for 90 seconds until smooth.
575 g | Sélection cream 35 % fat |
700 g | dark chocolate (66 %) |
90 g | invert sugar |
150 g | Liquid Clarified Butter 99,9 % fat |