Lychee ganache
- Level:
-
Medium
Lychee ganache
Ingredients: Lychee ganache
-
550 g35% cream
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60 gsorbitol
Preparation: Lychee ganache
Heat at 85°C.
Ingredients: Lychee ganache
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730 g
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620 g
Preparation: Lychee ganache
Pour mixture over chocolate.
Ingredients: Lychee ganache
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90 gglucose DE 60
Preparation: Lychee ganache
Add and mix.
Ingredients: Lychee ganache
-
60 gsorbitol
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200 gSoho lychee liqour
Preparation: Lychee ganache
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.
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