Jubilee inspired chocolates: Vegan ACV chocolate - Puratos

Ingredients

• Heat the cream and invert syrup together to 40°C.
• In a separate pan heat the sugar and ACV until the sugar is fully dissolved.
• Combine the cream mix and ACV mix and heat to 85°C.
• Pour over the Belcolade M. and cocoa butter, emulsify with a stick blender.
• When the ganache is at 25°C pipe into moulds lined with Belcolade M.