GUANAJA SNAKING BAR
Pipe a small amount of tempered couverture on the top of the crystallized ganache strips and place the strips of nougatine. Enrobe with tempered dark couve
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Ingredients
- 10g Mineral water
- 125g Butter
- 50g Glucose Syrup DE38/40
- 150g Sugar
- 2,5g SOSA Pectin NH
- 175g COCOA NIBS
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