Lychee ganache

Recipe

ingredients	preparation
550g 35% cream 60g sorbitol	Heat at 85°C.
730g C823NV 620g 70-30-38NV	Pour mixture over chocolate.
90g glucose DE 60	Add and mix.
60g sorbitol 200g Soho lychee liqour	Add.
Cast in frame at 28-29°C and let rest for 48 hours at 18°C. Spread in very thin layer. Cut into squares of 25 x 25 mm. Let crystallise. Enrobe with black coverture. Submit a transfer.