Taste Tomorrow ACV chocolate - Puratos

Ingredients

Method

Combine the cream and honey, heat to dissolve the honey.
Combine the ACV and sugar, heat to dissolve the sugar then combine with the cream honey mix.
Heat the mass to 80°C then pour over the chocolate and cocoa butter, mix to clear.
When the mass reaches 38°C add the butter and mix with stick blender.
At 26°C pipe the ganache into the prepared shells, allow to crystalize over night at 16°C.
Back of the moulds with tempered Belcolade Amber Selection and allow to crystalize before de-moulding.

Discover

Related recipes

Spiced Honey Cakes

© Puratos Group 2024