Vanilla Yuzu Saint Tropez | Valrhona Chocolate
Preparation time: 30 minutes Cut the baked brioche in half. Soak both halves in the Yuzu Syrup. Whisk* the whipped ganache with the vanilla IVOIRE 35% ch
Ingredients
- 115 g Whipping cream 35%
- 15 g Acacia honey
- 1 Vanilla bean
- 170 g IVOIRE 35% chocolate
- 310 g Cold whipping cream 35%
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