Ganache CARMA® Couverture Dark Madagascar 64%
Ingredients: Preparation Preparation: Preparation Bring the cream, both types of sugar and the butter to the boil, and leave to cool to 80°C.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.carma.ch.
Cooking tools:
- Chocolate mold
- Instant-read thermometer
- Immersion blender
- Saucepan
- Stove
- Mixing bowl
- Spatula
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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