Intense Nyangbo | Valrhona
Precoat the ganache with dark chocolate couverture then cut 22.5 x 22.5 mm squares.Before coating, turn the ganache on its side so as to coat the cut edge.C
Ingredients
- 105g inverted sugar
- 580g whipping cream 35%
- 720g NYANGBO 68%
- 155g pasteurized butter
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