Yuzu Malinko | Valrhona Chocolate
Use a spray gun and spray gun mixture which you have pre-set at 85°F (30°C). Partially spray the half-sphere molds. Scrape off any excess and leave to hard
Ingredients
- 500g yuzu purée
- 500g Sugar
- 50g Glucose
- 385g BAHIBE LACTEE 46%
- 150g European butter
- 1200g INSPIRATION YUZU
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