Inaya™ bonbon
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/2b0da25c50b87fd9af65e156c447e1b0.jpg?itok=QDSwx7lh)
Inaya™ ganache
ingredients | preparation |
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Bring to a boil |
Let cool to 176°F/80°C. |
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Let cool to 80°C. |
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Pour over |
Pour the mixture into a Robot-Coupe and blend until completely smooth. |
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Pour the mixture into a food processor and blend until completely smooth. |
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Pour the mixture into a food processor and blend until completely smooth. |
Ocoa™ coating
ingredients | preparation |
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Coat the ganache with Ocoa™ 70% dark chocolate couverture. |