Dark Chocolate Ganache
Ingredients500ml Cream 35%59ml Trimoline a.k.a. Invert sugar550ml Chocolate 70%50g Butter, softened MethodAdd cream and trimoline and boil.Heat up a pot of water and place a bowl on the pot.Melt chocolate [….]
cream 35%
Ingredients500ml Cream 35%59ml Trimoline a.k.a. Invert sugar550ml Chocolate 70%50g Butter, softened MethodAdd cream and trimoline and boil.Heat up a pot of water and place a bowl on the pot.Melt chocolate [….]
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