Fall in Love | Veliche

Name: Fall in Love | Veliche
Ingredients: 95 g Deodorized Cocao Butter; 8 g Red liposoluble food colour; 2 g Yellow liposoluble food colour; 3 g Silver powder; 60 g Deodorized Cocao Butter; 40 g Obsession 30 Belgian white chocolate; SQ Temptation 64 Belgian dark couverture chocolate; 235 g Raspberry puree; 30 g Balsamic vinegar; 220 g Glucose syrup; 270 g Obsession 30 Belgian white chocolate; 80 g Sensation 72 Belgian dark couverture chocolate; 165 g Oil

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I. COMPOSITION Coloured Chocolate Shells Raspberry Ganache II. COLOURED CHOCOLATE SHELLS 95 g Deodorized Cocao Butter 8 g Red liposoluble food colour…

Keywords

creating an even layer on the surface of the mould. Then
creating black shells

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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.veliche.com.

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