How to make handmade chocolates - Creative Foods by Chef Dave Dettman
Hand made Decadent Dark Chocolate Grand Marnier ganache center, coated with Dark Couverture Chocolate and drizzled with White Chocolate
Ingredients
- 180 Grams heavy cream
- 60 Grams corn syrup
- 430 Grams dark couverture chocolate (58% or better )
- 20 Grams unsalted butter (Cut into chunks )
- 30 Grams Grand Marnier liquor
- 500 Grams dark couverture chocolate (Properly tempered )
- 50 Grams White Couverture Chocolate (Properly tempered for drizzle garnish )
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