Mont Gerbier | Valrhona Chocolate
Make the Bahibe cream mix and the Yuzu Inspiration whipped ganache and set them aside. Make the chestnut vermicelli mix and, using a vermicelli nozzle and p
Ingredients
- 250g Chestnut paste
- 120g Chestnut cream
- 80g Dry butter 84%
- 230g Absolu Cristal Neutral Glaze
- 20g Water
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