Ganache CARMA® Couverture Dark Madagascar 64% | carma.ch
Ingredients: Preparation Preparation: Preparation Bring the cream, both types of sugar and the butter to the boil, and leave to cool to 80°C.
Ingredients
- 150 g Cream
- 20 g Sorbitol
- 33 g Invert sugar
- 20 g Glucose
- 33 g Butter
- 190 g Carma DARK COUVERTURE - DARK MADAGASCAR 64% - DROPS - BAG 1.5KG
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