- Bring the cream and invert sugar together to the boil.
- Pour on the chocolate in two times.
- Make a nice emulsion and then add the butter. Add the butter when the ganache is 42 °C.
Guaranteed success for the chef
| 575 g | Sélection cream 35 % fat |
| 1240 g | milk chocolate (35 %) |
| 90 g | invert sugar |
| 75 g | Roasted Butter 98 % fat |
| 75 g | Extra Fondance 99,9 % fat |
