Ganache grenada with honey espuma | Caprimo

Ganache grenada with honey espuma | Caprimo

www.barry-callebaut.com

This recipes combines the intensity of chocolate with the natural sweetness of honey. The granité of coffee adds a light refreshing touch to it. Read more

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Ingredients

  • 140 g granulated sugar
  • 140 g egg yolks
  • 415 g Whole milk
  • 375 g 40% cream
  • 270 g CHF-Q1HONEY
  • 250 g Nespresso Grand Cru coffee
  • 70 g sugar
  • 60 g Whisky
  • 1 piece(s) orange zest

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