Zéphyr White Chocolate Vanilla Ganache
Recipe
Ganache chocolat blanc Zéphyr à la vanille
ingredients | preparation |
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Heat. |
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At 80 ̊C pour on the chocolate and the cocoa butter. Mix to emulsify. |
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Pour in a 10 mm thick frame. Let crystallize for 12 hours. Cut with a guitar and enrobe with 64% Guayaquil. |